This video is sponsored by Squarespace,
more on that later in the video. Today I'm going to show you my artisan
sourdough bread recipe from start to finish. It's easier than you probably heard. Hi, I'm Sune and I'm a Foodgeek. Some of you may ask if I
didn't do this before? And yes I did, it was in my video
Sourdough Bread for Beginners I showed you how to make artistsan
sourdough bread from start to finish. But in the meantime I've done many,
many valuable experiments. Those experiments have led me to
this new and much simpler recipe. The Foodgeek master recipe for
artistsan sourdough bread. If you want to watch the experiments,
I'm linking a playlist for all the videos in the card above. Also, to bake this bread you
will need a sourdough starter, you cannot substitute
with commercial yeast. If you don't have one, you can go watch my video on the subject,
it's not hard at all. Just follow the link in the card above. Okay, now all of that is over. Let me give you the information
you need to succeed with this. So let's start out with the equipment. One, a bowl and
something to cover it with. I have one of these nifty
clip on lids that I use, but you can just cover it with a dish towel. Two, a scale. Yes, I know some of you guys watching are
probably used to using measuring spoons, but you will get more consistent
results when you use a scale. That's also why all
the measurements are in grams, you'd simply need too many
decimal points if you use ounces. Three, a bench scraper,
you can do without it, but it's so much easier when you have one. Four, bannetons or proofing baskets. If you don't have them, you can use
a bowl lined with a dish towel, it works just as well. Five, then you'll need a lame,
which is basically a contraption that helps you hold a razor blade,
which you use to score the bread. You can also use a really sharp knife but
scoring is pretty hard to learn, so having a razor blade will
help you do it more easily. If you want inspiration for
different types of scores, I made a video with 12 different scores,
follow the card above. Six, a baking steel and
a dutch oven are great tools to have. If you don't have a baking steel,
you can use an inverted cookie sheet. And to cover your dough you can use any
vessel that fits snugly over top of the bread,
that can go safely into an oven. Why do we even need to cover the dough? Well, to have the bread rise, you need for
the crust not to set too quickly, and what helps is steam. When we cover the dough with something,
the dough warms the water in the dough and it turns into steam which will help
the bread rise because it cannot escape. I've done tests and a Pyrex bowl and an enamel roaster gives the same
results as the dutch oven. I'm sure lots of other
things works just fine. Seven, you'll need some heat proof gloves. Eight an oven, if you have
a steam oven more power to you, use the built in steaming when you bake. When you bake bread, it's great to
have an oven that can go really warm. Nine, a wire rack to
use to cool your bread. Why is this important? Well, if you leave it on the counter the
steam escaping from the bread right after it comes out will condense and
possibly make the bread's bottom soggy. And we don't want no soggy bottom,
right, [LAUGH]. That's it for the equipment. I've left links for some of the cheaper
versions of these in the description. They may not be exactly the same as mine,
but they will do the job. That way you could get started
without breaking the bank. The flour that I'm using is just regular
bread flour from the supermarket. You should try to get a flour that
has between 12 and 13% protein. The protein in wheat flour is the kind
of develops a gluten network, which we will need for the breast to
stand proud and get a nice oven spring. When it comes to the water that you use,
some people tell me that the water quality where they live is bad and contains
additives that may kill the yeast. You probably know your own water supply, if it's not great use
bottled water instead. Squarespace is a platform that lets you
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of a website or domain. The hydration of this bread is 70%, that means that if all the flour
in the bread weighs 1,000 grams, then all of the water in the bread
weighs 70% of that, which is 700 grams. It's important to note that the flour and the water in the sourdough starter
counts towards the hydration. Most commonly we use 100% hydration
starter which means half of the starter's flour and the other half is water. 70% hydration is higher than
your commonly yeasted bread, but not so high that it should be difficult
even if you haven't tried it before. When it comes to your oven,
it's great if it can go really hot, I usually bake at 260 degrees Celsius,
500 degrees Fahrenheit. I've also done experiments with
temperature and it's possible to bake fine bread all the way down to 200
degrees Celsius, 400 degrees Fahrenheit. This won't work if you have
a higher hydration bread though. If you'd like to support the channel,
please buy some merch or you can use the links in the description
for tools and ingredients. Or consider becoming a patreon,
which I'm linking in the card above. Thank you. Those were the words, this is the recipe. >> The written recipe, the ingredients and the amounts are linked in
the description and the card above. First, you should put all
the ingredients in a bowl, 593 (correct number!)
grams of bread flour, 148 grams of whole grain flour,
I'm using dark rye, and 15 grams of salt. Then mix the ingredients with your fingers
until it's completely distributed. Then add 148 grams of sourdough starter, this should be fed before using and
then grown to it's peak. Then add 496 grams of water. Then mix the ingredients until
all the flour has been hydrated, there should be no dry bits at all. Once you've mixed the dough,
cover it and let it rest for one hour. Then it's time to do the first set
of stretch and folds, stretch and folds help develop gluten in
the dough by agitating it. It's just like kneading but
much more gentle. Once it's done cover it and
let it rest for 30 minutes. Then it's time for
the second set of stretch and folds. Put it away for another 30 minutes,
then it's time for a third set of stretch unfolds. After we get done with those, we check the
gluten development by picking up a flap of the dough and stretching it as far as
it'll go so the dough gets super thin. If the dough doesn't break,
it's great and go on. If the dough breaks it means the gluten
hasn't been properly developed and you should do another set of stretch
unfolds and pause for 30 minutes and then redo the test. Then put the dough into
a bulking container. The one that I'm using is a plastic
container with relatively straight sides. I aim for the dough to grow about 25%,
so I will mark the top of the dough. Then I mark 100% growth,
and then eyeball 25%. Then I put it in my proofer set to 30
degrees Celsius, 86 degrees Fahrenheit. Once the dough has grown 25%,
I divide it into two equally sized pieces. And then I pre-shape each piece. The dough is pulled across the table so that the dough is pulled
down in the front. That way it's creating tension on the top
of the dough, keeping the dough together. The reason we do a pre-shape this
because we have two loaves and split the dough down the middle. If we were just making one we could have
just proceeded to the final shape of the dough because it was
already the right shape. I pre-shape both into boules, but
when I final-shape I will shape one into a boule which is round, and
one into a batard which is cigar shaped. People often ask me what size my bannetons
are, I normally bake 700 gram loaves. The round banneton is 18 centimeters,
7 inches across. The oval banneton is 18 centimeters,
7 inches on the short side, and it's 25 centimeters,
10 inches on the long side. After the pre-shaped boughs have rested
for 20 minutes, I final-shape them. The round is final shaped
the same way it was pre-shaped. After it's shaped, it's put into
a banneton that's dusted with rice flour. The reason we use rice flour is
because it's gluten free and it won't get absorbed into the dough,
that way it's much more nonstick. The cigar shaped one is
shaped very differently, so now you can watch it carefully and
see how it's done. After it's shaped we put it into
the banneton and we end with a stitch, so we'll get an even more taut surface. And then we put them both in the fridge, they stay there for
at least 8 hours and up to 48 hours. Make sure your fridge is super cold,
that way your bread won't over ferment. Mine is set to 2 degrees Celsius,
that's about 35 and a half degrees Fahrenheit,
just put it as low as you can go. Then when you decide to bake,
load the oven with your baking steel and your dutch oven. I have a combo cooker
which can go upside-down, I will normally heat my oven for an hour. When you're ready to bake grab
the dough from the fridge. Dust the bottom of the loaf with
rice flour and flip it on to a peel. Then dust the top with more rice flour for
a cool look. And then grab your lame, and score
the dough in whatever pattern you desire. Take the top off the dutch oven and
put it somewhere safe, then grab the peel and
put the dough into the dutch oven. At the top of the dutch
oven back on the bottom. Close the oven and
let the bread bake for 20 minutes. Then open the oven and take off the top. Nice, close the door and
turn the oven down to 230 degrees Celsius, 450 degrees Fahrenheit. Let the bread bake for about 20 minutes
more until it's golden brown and crispy. And then take it out of the oven and
put it on a wire rack. Bake the second bread the exact same way. All that's left is let the bread
cool off for a couple hours, and then eat it with your favorite butter. Do you know what's smooth as butter? B-roll. >> Doesn't that bread just look delicious? I hope you'll try and make it, because
baking sourdough bread is very rewarding. Plus, it gives you an excuse
to eat more butter. If you're unsure about anything, consult the recipe on my website
which is linked in the description. I hope you learned something today,
see you next time.
