How To Bake Your FIRST SOURDOUGH Bread | Detailed Beginner's Guide

so we spent almost two weeks he puts in plenty of time plenty of effort been patient creating your starter now it's ready to bake your first bread using sourdough baking naturally leavened bread really raises the bar it is really worlds apart from yeasted bread and in my opinion it's well worth the commitment to get these kind of results and once you've done your first loaf you won't be able to stop so let's start the equipment is the same that we use for yeast dough's the bulb scales the scraper a probe the breadbasket but if you don't have one just use a cake tin lined with the tea towel need to raise the blade for scoring the bread or use a serrated knife if you don't have a razor now I strongly suggest getting this piece of equipment it's a cast iron pot with a lid this will help you recreate the conditions that are inside the proper baker's oven and they are quite affordable and it will last your lifetime if you get one now make sure your eleven is nice and ripe check the temperature of your kitchen make sure your water is running same temperature if it's around twenty to twenty-two degrees Celsius so for this recipe you'll need strong white bread flour wholemeal flour salt water that's been tempered and eleven that we prepared earlier so let's begin as always get your bowl add your water and then add your eleven and if you don't have this click the link in the top right corner where I'll show you how to make one now give it a good stir and then add your salt and mix until any large solar plex have been dissolved it's much easier to do it now than later when you're trying to work the dough now once that's done you can have both for your flowers the white and the wholemeal it is advisable to use the same flour for feeding your starter and also for baking so that your starter knows what it's getting into now grab your scraper and mix until you don't see any more dry flour now take it out on the table start kneading now if you own the mixer like a Kitchen Aid or something like that then just add all the ingredients to the mixing bowl and using the hook knead for about 45 minutes on medium speed but I prefer to show you how to do by hand and what I like to do when I need my dough is to use the heel of my right hand to press down and forwards use the fingers of my left hand to hold the pieces though under the heel of my right hand and then turn and repeat it will be a bit sticky at the beginning but just keep working it and the dole becoming a lot less sticky and lot smoother and easier to work with normally if you do it by hand it doesn't take more than five to six minutes to get decent gluten development in a doubt like this so you don't really have to put in a lot of effort to make this now once you're ready scraped it all up then place it in your bowl for the first proof you should always take the temperature of your dough that way you will know what to do if it's too warm put it in a cooler corner or proof it for less time if it's too cool you do the other way around this one's about right of twenty three and a half degrees Celsius so cover and proof for one hour and then we'll give it a fault holding will increase the gluten structure and it will also even out the temperature of the dough we don't want it to be cool on the outside and warm on inside or vice versa so to perform this fold you want to dust your dough with flour lightly this is just to prevent it from sticking to the table because we will be tipping it out and now using your dough scraper release the dough from the sides of the bowl and tip it out on your table smooth side down and you always want to remember where the smooth side and where the rough side is because the smooth side eventually will be the top off the bread when it's finished baking now there's a couple ways to fold your dough I'll show you this first you flatten it out fold in the sides and then kind of roll it up and obviously make sure you end up with the smooth side pointing upwards tighten it against the table place it back into the bowl we'll cover it and proof it for one more hour and after that I'll show you a different way of folding so as it's rising slowly first two hours you won't see much of a change in volume well that's fine the main proofing stage will be in the fridge overnight and that's when the magic happens so that's the second proof done we can do another fold now you can see that the dough is rising up a little bit it's a bit puffy or nothing major so once again grab your flour dust your dough ball then using your scraper release it from the sides of the bowl and tip it out smooth side down on your table so this time I'll show you a different fold once again you want to Pat your dough out stretch it out a little bit make it a little bit flatter but now just take a corner and fold it over the middle going around in a circle until you reach the point where you started and you'll see it's forming a natural ball and then flip it upside down again tighten it against the table place it back into your bowl and we'll refrigerate it overnight this is called cold proofing there's different ways of proofing bread doing it in the fridge will slow it down and it fits my schedule personally I don't have time to wait all day for the bread to rise so I'll just do it in fridge overnight and that way and I've sacrificed my free time for this so as you can see is really risen overnight it's nice and fluffy full of air and we are ready to shape our loaf once again as before okay your flour dust your dough release it from the sides of the bowl using your scraper tip it out on the table smooth side down you want to be quite gentle at this point we don't want to knock out any of the fermentation gases that we've accumulated overnight shape it Pat it out lightly and stretch it out just a little bit so it's easier to shape if your fingers are sticking just use a little bit of flour to dust your hands now prepare your basket make sure to dust it sufficiently you don't want too much flour it's not like we're creating a flour crust this is mainly from preventing the from sticking to the basket now grab your dull piece fold one side of the middle and the other side of the first side creating kind of like a triangle shape and then pull roll and tuck from the top until you reach the bottom you can tuck in the corners at the end you wanna roll it quite tight this does take some skill but the more times you do it the better you will get at it if you mess it up don't worry the basket will keep your dough in shape anyway make sure to pop any large air bubbles because they will burn as it bakes and always place your dough in the baskets move side down because when we bake it it will be inverted onto our baking vessel and the smooth side will be pointing up now dust your loaf just a little bit of flour then cover it with cling film and we'll leave it to proof around three hours you want a little bit of flour so the cling film doesn't stick and yes it will definitely take around three hours depending on your dough temperature and the temperature of your kitchen just know that good things come to those who wait after the first two hours you want to pre-heat your oven and your pan to 240 degrees Celsius no fan and by the time your dough is ready your oven and your pan will be hot enough it should almost double in size and you should really see the difference when you lift it up should feel quite light and if you give it a shake it should jiggle around a bit now we need to get ready for the crucial part make sure not to burn your table so use something like this and get a bit of flour for dusting and your razor blade or your serrated knife and then your hot pan now get your dough and tip it out right in the middle of the pan and then dusted with a bit more flour just to give it an even coat make it look nice then grab your razor or your knife do one long cut from one end to the other and make sure it's about an inch deep or so if you don't cut too deep enough it's not gonna open properly and then get your lid on place your pan into the oven bake for 20 minutes with the lid on so 20 minutes later comes the magic parts get the lid off and you see where you got this never gets old it's like a surprise every time and I'll get it back in the oven and bake it for 20 more minutes just to finish it off so the reason for using the lid is to trap the steam inside it helps the bread expand as it's baking if you don't have steam the crust sets too quickly it dries out and the dough doesn't rise and that's your first sourdough bread let it cool down now on a rack for at least an hour if you have any willpower I know I don't I always cut into the bread while it's still warm well you know what do whatever you like you've earned it so as we all know simple things in life are some of the best so get your saw some butter and some sea salt that's literally all you need for fresh bread and as always if you have any questions or suggestions write them down in comments subscribe for weekly videos and baking thank you for watching and I'll see you in the next one you

Channel: ChainBaker

Views: 53,794

Keywords: baker, baking, handmade, homebaker, sourdough, yeasted, artisan, fresh, bread, charliebud

Id: BsvxiBaUC3U

Length: 10min 1sec (601 seconds)

Published: Wed Apr 08 2020