How To Make Perfect Sourdough Bread At Home (Starter Included!) | By June

today sourdough bread I'm super excited because sourdough bread is one of the most pleasing things to make ever literally water salt flour and magic for ingredients unless you don't count magic than three ingredients you need some starter obviously because that's where the life is bubbly goodness amazing stuff starter is also just water and flour and thyme this recipe will take a lot of time it will take in fact two days I have discovered in my years of cooking that time is actually what makes things tastes great it's not a specific skill really it's just time today we're gonna be spending some time making some good darn bread starter the name in itself is just so filled with hope isn't it so how do you build a starter well a starter is basically a place where you let life breed on itself the flowers that you use all have natural occurring East in them there's also naturally occurring east in the air too and probably your water depending on where you get your water from has components that will facilitate this life to grow chemistry fun isn't it I don't know any of this stuff I just know that if you put equal amounts of flour and water together it will give you life and bubbles and who doesn't like bubbles the recipe for starter is very very simple to start you put thirty grams of all-purpose flour with 30 grams of your choice of flour either rye flour or a whole wheat or any kind of wholemeal flour and then you put in 60 grams of water so it's a one-to-one ratio of flour to water and then you essentially just close the lid lightly on it and let it sit for a day and then you take out most of the starter normally I keep 30 grams of starter and then feed it the same amount of flour and water again on the second day until it builds and builds and builds to this bubbly mass I have labeled on the bottom of my jars and Sharpie how much this jar itself weighs that way I can know exactly how much starter to leave in here without scooping out the whole mass we have 4 grams over so I'm just gonna take out four grams perfect and put it in my starter guitar is my adorable pet my starter jar and that's where the starter discard goes you can definitely use it that's why I'm keeping this jar of discard here because I can use it to flavor pancake mixes starter crackers your starter is a pet I haven't named my pet yet if you want write down some pet names down below and I'll name my starter after you first step we're going to be doing the auto lease I believe it's a French term and it basically means self breakdown self-destruction only after you self destruct can you be born again this is a higher hydration dough it just means that I have a pretty high water content when you're comparing it with the level of flour in the dough so it might be a little bit harder to work with but it gives me delicious results because it that contrast between the moist interior and the crusty exterior is we're gonna start off with 300 grams bread flour 100 gram whole wheat flour and 340 grams of water we're just gonna mix these very simple ingredients together and sit in a warm place for about an hour so the most important thing at this stage is to make sure that you don't have any dry spots left you want to make sure that all of your flour is covered by the water and that they have plenty of time and space in which to get to know each other produce bags I love these you can't really do anything with them except they make perfect covers I mean why use more plastic when you already have fun for you guys reuse and reduce so I'm just gonna write the time down so that we know when we started this and it's a good way to keep track of how long it's been see you in an hour an hour and 20 minutes later your dough still looks kind of messy but it's cool because magic will happen it's already developed some sort of stretchy qualities to it looking a lot more hydrated and it's not really that clumpy anymore you can see that it's fairly smooth and we didn't really do anything besides just mix it so we can see some nice gluten development already without any input from us that's magic to me now we add the starter and the salt the final two ingredients starters have a rise and fall rhythm to them when you first mix them they're quite flat they don't have all these nice bubbles and aeration and life activity in them yet because the natural East hasn't set off of the sugars and the flowers yet but over time you'll see that they rise now if you let the starter go for too long it'll start collapsing so I would recommend that you feed your starter no more than ten to twelve hours before you're ready to incorporate into your dough what I like to do before incorporating into the dough is to do a water float test so you take a little bit of your starter and you just plop it into the water and see if it floats if it floats that means there's enough air in it and it's ready to be used just because your starter sinks does not mean that it won't rise your dough at all it will still be active it still got life to it it just won't rise as much as you might want to see we're going to be using a hundred grams of starter and 12 grams of sea salt I like sea salt because it's a lot finer than kosher salt which means that it won't cause as many tears in the dough and also it's just a lot easier to incorporate this is possibly the funnest part for me is the mixing part because this is the most active part of the recipe essentially we're gonna be needing the starter and salt into the dough completely and then working the gluten structure just a little bit we're gonna mix probably anywhere from three to five minutes we're gonna start off by just going around the bowl lifting the dough around the corners and pulling it back over itself in the center and once you got that started you want to make sure that all the salt and the starter is distributed evenly so I'm gonna flip it I'm just gonna keep going like this for about a minute until I can feel that the salt has distributed evenly if I plunge my finger into it I don't feel like salt granules once the starter is incorporated you can feel like the Stowe is slightly getting slacker and it's getting a little bit maybe Machir this is when we start working it to develop the gluten so there's two methods the gentler method believe is called the roubo method basically it's a shoveling motion you put your hand underneath the dough lift it up slightly and let it fall back down on itself and you just keep doing the same motion turning the bowl ever now so like this this works a lot better for wetter dough's because you can't really slop it quite yet it's just too runny so this is a nice gentle motion but you know if you feel like you're getting a little bit of pent-up aggression you can slap it either way it works whatever you want basically our goal here is to work the dough so that it's a cohesive mass before it starts full fermentation bulk fermentation is basically when we let the dough sit with all of the ingredients combined for anywhere from four to six hours and let it develop the gluten on its own with just a little bit help from our hands every half hour to an hour we'll come back and fold it but both fermentation is really when the dough works its magic and develops its own structure and every time you come back to the dough it'll feel and look a little bit different and you'll go wow I didn't even do anything my arm is burning developing my one bicep here it's great I think we're nearly there you can see that the dough is quite smooth now on top pretty shiny so it's still soft but it's much smoother and it holds its shape pretty well when you first lift it and I think that's pretty good sign that you can let her rest now if your dough is still pretty slack and loose and your arm is about to fall off like mine I can't even feel my shoulder anymore um let her rest for ten minutes cover it come back after ten minutes and just continue doing this for another two to three I promise you it will come together once you achieve this kind of shiny looking wool in your bowl where it kind of keeps that circular shape that you left it in let her rest we all need a break by the way now is the perfect time to taste your dough fun fact I once baked an entire batch of bread at the restaurant I was working at without salt so I never ever ever bake bread now without tasting the dough because I always want to make sure that I have sold in there you don't want to eat bread without salt it tastes like um dirt all right we're gonna cover this back up I'll mark it with the time and we'll come back to it in about half an hour to see how it's doing good night sweet [Music] okay it has been about 35 minutes looking really smooth I think it's loose enough I'm just gonna wet my hands it makes it much easier to handle what doe when your hands are wet and I'm just gonna see where it's at it feels pretty loose so I think it's ready for a turn lift up one edge of the dough and let it fall across over to the other half we're going to turn the bowl and we're gonna do it on all the other sides so I usually do four folds that's two this is three and that's four and as you're folding you can see that the dough is already tightening up a little bit it's becoming more compact it holds more shape and then after your fourth fold just scoop it up and put it seem side down and have it rest like that until the next fold I'm going to mark a notch on my bag for every fold that I've done so that's one fold I usually do four folds it's a nice way to keep track of how the dough is doing and it's also a nice way for me to observe and learn how many folds it takes for the structure to actually hold sourdough is really interesting because it's basically a living organism and its dependent like us on so many different variables it depends on the temperature of your room and it depends on how hot your water was and it depends on what kind of flowers you use how much natural East was in those flowers and it depends on your method of mixing basically the variables are endless but just know that it'll be okay in the end you'll have bread all right another 45 minutes have passed still shiny it's got a little more structure to it and you can see that there's like bubble happening there's gas being trapped which is good you want to see gas being trapped because that means there's life activity in there and the glutton is holding it all in together we're gonna do the same thing lifting it up turning the bowl lifting it up turning the bowl see you in a bit it's been another half hour let's see if it's ready for turn three so it feels a little bit tight at this point like I can't stretch it up as high before it starts feeling like it's kind of ripping from the back of my hand so you can make a turn right now but I really don't recommend like trying to stretch it out all the way and getting that big full because that means you're just kind of breaking up the structure that it's trying very hard to make on its own so you can give it a small fold if you'd like or you can just let it rest for a longer period of time like another half hour for a full hour and then come back to it when it's ready all right it's wrapped you don't even have a watch so another half hour has passed we're starting to see a little bit more bubble activity baby baby bigger bubble bigger bubble one thing to note too about this process is again going back to all those variables if your room is as cold as ours right now it might take a little bit longer for your bread to experience activity in the way that you want it to so I'm just gonna take the temperature of the dough your ideal dough temperature is around 75 degrees Fahrenheit we're not too off right now we're at like 74 but it might take just a little bit longer than expected for it to become as active so this is our third fold same deal your pro at this now right and then turn I need a nap we're ready to fold another time but before we fold I just want to show you how much change has happened in the starter in the past two and a half hours it's kind of a maybe that's bigger does that just mean that the easties are taping comments it's wobbly and it definitely has a lot more structure to it if I pull up a little bit it's starting to pass the window paint pretty beautiful so we're gonna go ahead and fold it and you can see that it's a lot stretchier than the last fold because we gave it a little bit more time in between the folds but it's all about developing a feel for the dough really not every time will be the same now it's getting tighter and tighter and you can see that the package is getting smaller and smaller so I think we'll probably fold this one last time in the next half hour just using a different technique to tuck it under to get a tighter wrap before we push it out onto the surface and do a pre shape and final shape and then it goes into the Benetton and then it goes into the fridge and then we go to sleep and it goes to sleep and the next morning we'll have bread stay tuned Chelsea look at our beautiful East farts they're getting even better it's beautiful guys you can only really feel like you're connected to someone that's a sign of true love find you someone who you can fart around without fear of repercussions or judgement that that person will be with you for life final fold I'm so excited it's bubbly can you see it now big bubble small bubble thin bubbles that one looks like it's about ready to pop and right now I think it's pretty tight so I'm going to go in with a different method of folding for our very last fold I'm basically gonna lift the dough up and let it curl under itself drop it and then lift it again and let it curl under itself so curl under drop lift then I'm going to turn the bowl around and do the same on the other end lift lift lift and then turn a 90 degrees and do it from this end just a little bit just a little bit from the bowl one last time for the other end yes great so basically you've ended up with the seam on the bottom now without having to lift the dough up because it's already pretty tight and we're just gonna cover this let it rest for another half hour check out these beautiful little bubbles we're going to turn this out onto a surface now so the dough is so silky and almost nonstick right now that we can just basically pour it out and I want you to pour it in such a way that the seam side lands up so the smooth side is down below and there it goes just help it along a little bit what we're gonna do now is the pre shape stage so we're just going to basically try to use the pre shape and the shape to develop tension across the loaf if you have a loaf that doesn't have enough tension it'll bake into a flatter wider loaf so we're gonna tuck kind of like how we were turning before into the four sides kind of making a package of sorts like this and then the last side up and then we're gonna use a bench scraper to help us turn it seem side down once it's up top like that dust it with a little flour and then we're going to use a hand motion that helps us seal it so we're gonna be pulling the dough against the surface towards us letting it flip back on itself pulling the other way letting it seal on itself and as you do this you can feel the dough getting tighter and more compact and you can see a smooth surface with a little bit of blistery bubbles rising to the surface like this you know that it's tight enough and you can probably also feel the tension it's bouncy you know it's not really losing its shape at this point you don't want to pull it too much more because you will probably break the surface of the dough which will undo all the work that you've been trying so hard to do so I'm just going to turn it around just to kind of seal all the seams that are currently on the bottom and once you get it in like a tight little round shape like this that's it with a little more flour take your Benetton and just flip it over and let it sit for about 10 minutes so that the edges can get sealed even more and then we're gonna flip it over and do the final shape are you ready for the unveiling it doesn't look that exciting at all it's just rested and now we're gonna flip it over smooth side down seam side up and we're basically going to shape it again in much the same way as the pre-shape happened so essentially lifting it slightly on each side kind of like folding a package together and don't use too much force you want to be firm but you don't want to cause any rips or tears and this last one over flipping it same side down turning it a few times and now if you want extra insurance you can totally let this sit on the counter for a little bit longer so that the seal is tight and won't let go when you flip it upside down into your Benetton here but I've had a long day I think we're just gonna plop it in as soon as it's ready you want to flour your Benetton really well it might seem like a lot of flour going in but the last thing you want is having your dough stuck inside so you want to flour it really really well knock it around a little bit and then Pat it back in to make sure that you're getting into all the crevices here you want to make sure that you don't have any gaps where it's just pure wood that'll be the look that your Brett decides to cling on to the morning of your bake and then you'll cry on your kitchen floor asking yourself why you didn't just go that little bit extra flour or more no tiny regrets big tears dramatic moments okay are you ready this is gonna be it for day one we're going to flip this into the basket seam side up as gently as we can you can pinch to seal the edges a little bit more if you want so that's it for day one we're gonna bag it up and then we're gonna write the time on the bag so that we know when it hit the fridge and in 12 to 16 hours this will be ready to bake day two I wear my favorite sweater today because it's a grand occasion in the middle of the night I heard the fridge calling my name June it's time so we got our bread here that's been sitting overnight and it's ready to come out and meet the world and get baked and this is what it looks like doesn't look like much but once it hits the heat at 500 degrees you'll see some Beauty happen we're just gonna talk about some safety procedures right now again that oven is 500 degrees Fahrenheit it is freakin hot that cast-iron Dutch oven pot in there is oh so freakin hot you don't want to burn yourself so I recommend getting really really long oven mitts - we're going to be dusting the bottom of the Dutch oven with some sesame seeds you can use your brain of choice you can use oatmeal if you want a lot of people use bran this is mostly to help the bread release from the bottom of the pot once it's fully baked if you plop the dough in there straight there's a high chance that it might get to the bottom of the pot and then you end up not having that crust come out which is traumatizing three razors this is called a long a lot of Baker's use a LOM to slice open the bread and score it it helps you direct where the cuts are so that the bread can rise in a predictable pattern instead of just like bulging out one side and exploding but I actually like using just a straight razor blade because I feel like my hand has more control on it these sometimes may not be as sharp as you like it and it kind of takes a few practices to get the angle right so I just like using it with a single razor blade I keep it in a little container that's safe I highly recommend a spray bottle because spraying the bread as soon as it hits the pot once it's we flipped it into the pot it will create a nice themed environment that adds additional moisture than what the bread already has inside and it'll help it proof up even more and also it'll help you create those nice little blisters that you see on the surface of bread sometimes so optional but it's fun why not all right hot stuff 500 degree oven Dutch oven is already inside preheating with it I recommend preheating your oven for at least half an hour so that you make sure the environment is totally totally completely preheated hot using long of emits lift the lid we're gonna dust it with sesame seeds plop the bread in score it Spray it so the bread is in the oven and we're gonna let it go for about 20 minutes at 500 degrees then we're gonna lower the oven to 475 and let it go for another 10 minutes and after that first 30 minute mark we're gonna lift the lid and let it continue for about 20 to 25 minutes basically when you have the lid on it creates that steam environment where it's trapping all the moisture inside so that the bread can have this nice warm watery environment to rise up in and get very very chewy and moist and just all-around delicious and then once you lift the lid you're gonna basically be developing that crust 20 minutes have passed and our bread is still in there covered I'm just turning the oven temperature down to 475 and setting the timer for 10 more minutes see you in 10 minutes now we lift the lid and it's gonna get real steamy in here wearing your long long gloves lifts very blond so we're gonna let it go for 25 more minutes so that it develops color and crustiness and can you smell it I love bread did I mention that I love bread I love bread Oh what yes so we're gonna let that sit for maybe three to five minutes until it's a little bit cooler and then we're gonna plop it out onto a cooling rack I prefer to cut into a loaf of bread when it's not so fresh and steaming hot because the crumb is still kind of gummy at this point and so if you want a really nice clean slice I would recommend waiting two hours until it's fully cool if you want fresh bread you can dig in right now but two hours perfect crumb so it's been about five minutes now I'm just gonna lift it out with my hand nice little blister formations there we can see where the bread expanded from where we cut it and we got that nice sesame bottom nice little char nice little flavor if you like that nuttiness you'll be delighted with this crust can we appreciate the cavernous structure of the scrum it's amazing you can stare deep into the pathways to heaven that's so deep but now let's eat right Chelsea you want a piece sharing is caring huh yeah get yourself some good homemade bread some delightful European style butter some good crunchy mould and salt breakfast lunch and dinner and dessert vote for amazing I'm sorry I just I can worship bread all my life I hope you've had a blast baking with me for the past two days I hope you make this bread and I hope you love it if you make this bread and you're like that is way too much time to spend on one loaf of bread I recommend you just make four batches at once bake them all and freeze them because they keep super well in the freezer uncut you're all my children and I love you all so dearly until next time butter

Channel: Delish

Views: 405,888

Rating: 4.9046831 out of 5

Keywords: kitchen lessons, delish, food, recipes, how to, how - to, food hacks, cooking, cook, delish recipe, by june, how to make sourdough, how to make sourdough bread, sourdough bread, sourdough starter, how to make sourdough starter, how to make bread starter, homemade sourdough, sourdough from scratch, homemade sourdough 101, educational, starter sourdough, bread, bread sourdough, bread recipe, sourdough beginner, sourdough loaf

Id: OfqYHaokra0

Length: 30min 20sec (1820 seconds)

Published: Tue Jan 21 2020