Making Sourdough Starter and Bread For Non Bakers (Easy No Knead and Advanced)

sourdough is one of those things that takes a really long time to make and to master I've never really had the time or the patience to focus on bread baking but now since a lot of us are stuck at home it could be a good time to start learning how to bake these breads so this video will go over everything from making your own starter to eventually feeding the people you love with your freshly baked sourdough [Music] I'm going to show you how to do two different starters the first one is a one-to-one ratio very simple that I got from a book here in Australia the second one is from a chef that I really really really good I can't even talk anymore really admire his name is Joshua Wiseman he's on YouTube I'll put a link in the description box below so you guys can check out his content which is a slightly more complicated starter then I'm going to show you how to use that one-to-one starter in a very simple no need bread recipe and then for the Joshua wisemen starter I'm gonna use the Joshua Weissman method of making sourdough in no way am i a professional and in no way these are gonna be absolutely perfect I just want you to watch my attempt and then I'm gonna continuously even after this video try and try again to make it even better so enjoy so any good sourdough starts with well a starter to put it simply its water and natural flour that's left to ferment all dough for bread needs to rise it's basically a wild lease and live bacteria which will make your dough rise and give you that classic sour flavor this is why most people will talk about their sourdough starter as if it's alive because it is every teaspoon has about 50 million yeasts and five billion lactobacilli I don't know if I'm saying that correctly bacteria which is why we also talk about feeding the starter by adding new flour and water to the fermentation lots of bakeries will have starters that are a couple of years old some people have starters that are over a century old the next thing of a note if you've never made any kind of dough it's understanding that not all flowers are created equal just like how different salt has varying tributes of saltiness flowers are made from different types of main ingredients from weeks to kamut and those will have different levels of gluten flavor protein content and will absorb water differently which is why you'll find different recipes of dough's online with different hydration percentages the first starter recipe is from the Tivoli Road baker book and it's pretty straightforward take a jar that can take in about 330 ml makes 1 tablespoon of water at 26 centigrade and one tablespoon of Organa unbleached whole-wheat flour make sure it's completely mixed and leave it for 24 hours in an area that keeps a temperature of about 26 degrees if it's warmer where you are you might have a faster turnaround period and you'll need to feed it more frequently the next day to do the same thing 1 tablespoon of flour and 1 tablespoon of water at 26 degrees you'll keep doing this until day 6 every day you'll notice rises and falls in your starter ideally you can feed your starter every time it starts falling again usually around the 12-hour mark at this point your starter should smell slightly alcoholic maybe a little fruity and a whole lot of sour by the end of the sixth day it'll be ready to use now from the build phase of the starter we move on to maintenance if you want to keep your starter alive further and forever all you have to do is keep only one tablespoon of your mature starter throw away or use everything else that's in the jar and then feed it every 12 to 24 hours with one tablespoon of new flour and one tablespoon of water at 26 degrees you're going to do this forever for the Joshua Wiseman starter it's a little bit more complicated and he goes into a lot of detail on his channel but I'll put the link in the description box below but here is the summary so you're gonna take a jar you're gonna weigh it without their lids to make sure you know exactly how many grams are going in each time this process will have you feeding the starter every 24 hours and discarding most of your mature starter each time so I'm gonna explain day one to make it easy for everyone so basically in your jar you're gonna add a hundred grams of ground ripe flour 150 grams of lukewarm water at 29 degrees Celsius you're gonna mix everything and make sure that flower is really hydrated you keep this in a jar for 24 hours in a location that's about 26 degrees Celsius covered but not completely airtight I just place the lid on top and screwed it maybe just one or two times on the second day you'll only be keeping 70 grams of that mature starter and throwing out the rest to this you're gonna be adding 50 grams of rye flour and 50 grams of unbleached all-purpose flour and 115 grams of lukewarm water at 29 degrees Celsius and then until they 7 we go on and on and on to make this video slightly shorter I'm just gonna put the text so that you more or less get the gist of what we're trying to do so every day from day 3 to day 4 to day 5 today 6 you'll see that the quantities of flour that you're adding in water and the amount of mature starter that you're keeping each time will vary slightly on day 7 we can already start the maintenance feeding the thing you will be doing again forever if you feel like you need an active starter for the rest of your life like we all do every 12 hours would be best for the feeding every 24 hours this is still possible so for this you're only going to be keeping 25 grams of mature starter adding 50 grams of stone ground rye flour 50 grams of unbleached all-purpose flour and a hundred grams of water at 29 degrees Celsius so basically at the end of every cycle you're either using or throwing away 200 grams of mature starter and keeping 25 grams only for maintenance as you go on okay now that we have our starters let's work on the bread finally into this forever to get here I decided to use the one to one ratio starter I'm calling it that from now on in the simplest recipe for sourdough I could find on the Internet here are the ingredients you'll need 50 grams of your starter 350 grams of water 380 grams of unbleached wheat flour 95 grams of rye flour and 11 grams of salt the first thing that we're gonna do is just mix everything with your fingers make sure that all the flour is hydrated it'll be hella sticky so don't worry too much about it cover that with a damp cloth and then let that sit in the cupboard where the temperature is about 23 degrees Celsius for 12 hours if it's a warmer environment the dough might actually be ready earlier so you're just looking for the dough to double in size before you can actually use it the next day you'll need to place a dough on an unplowed surface fold the four sides over themselves and then flip carefully this is when you're gonna use a simple shaping technique basically what you're trying to do with the dough scraper is from the bottom side pull and spin the dough onto the top side then pull it back towards yourself basically forcing the scraper under the ball creating this tight little boule as you go once shaped let it rest for 30 minutes now all you got to do is prep your benetton for the final shape you're gonna do exactly what we just did before the resting period all you got to do is flip over the bowl fold the sides over again then flip it again gently without letting any of the aerobats inside and then just create another nice tight little boule using that same shaping technique that we used a while ago you're gonna place this in a floured or line benetton and in the fridge in a plastic bag for one hour well that's happening take your cast iron and put it in the oven at full whack my oven here only goes up to 250 degrees Celsius but ideally you could go up to 500 Fahrenheit or 260 degrees Celsius you're gonna leave that in there for one hour until it's completely scorching hot when ready to bake all you got to do is flip the dough over on some baking paper score with a really sharp knife and then place it in the Dutch oven without burning yourself trust me it's harder than it looks because I burn myself a couple times that'll be baked covered for 20 minutes at 250 degrees Celsius after 20 minutes remove the lid bring the heat down to 230 degrees and bake for 20 to 30 minutes more depending on the color that you're looking for take it out let it cool to room temperature and enjoy okay so I'm gonna try it now it definitely isn't as airy as I expected it to be there are some holes in there it just didn't rise could because we were using like a very simple technique to make our starter could also be because there is no kneading involved or anything like that so I just didn't give it enough time or I guess texture to kind of puff up the way we wanted it to I'm still gonna taste it just so we can see at least if it's good or not so here is the piece it feels chewy R something like you'd find in like a commercial supermarket or something plagiarised oh it's not bad but I think we can improve this for the Joshua a wise man method strap yourself in ladies and gentlemen you've got 36 hours of baking in front of you you're gonna start by making a loofah in a jar so I started around 8 a.m. 35 grams of starter 35 grams of all-purpose flour again we're using unbleached all-purpose flour 35 grams of whole wheat flour I'm using organic flour here and 70 grams of 26 degree Celsius water so mix everything together place a lid on it and let ferment for 6 hours at 25 degrees Celsius get as close as possible as you can to these figures now at 11:30 we're going to make the odd Elise so mix together in a large bowl 804 grams of bread flour 75 grams of whole wheat flour and 660 grams 30 degrees Celsius water mix everything until it's hydrated should take you maybe 1 or 2 minutes and then leave it to rest until your loofah is done at 2 p.m. mix the lava into the auto lease right next to you make sure you keep 80 grams of water at room temperature that you're gonna use to dip your hands into when things get really sticky and to help you mix better use it in small quantities now try to incorporate that whole dough together it should take you about 3 minutes then put that whole thing on an unplowed surface and then pick it up and slap it and fold it over itself I had a really hard time doing this it was extremely sticky but as you go through it eventually gets slightly easier to handle but mine was so very sticky you're just basically looking to get it nice and smooth when it becomes slightly easier to handle place it back in a bowl cover and let rest for 25 minutes after resting sprinkle 18 grams of fine sea salt on top and the rest of the 80 grams of water that you had sitting there mix it in again and then slap and fold for three more minutes cover and let bulk ferment for about four and a half hours I actually did this for about five hours and a half you would think that this is downtime and you're done but my friend you are not during these five or so hours after 15 minutes of resting you were going to do a series of folds basically picking the dough up in the bowl from the sides and stretching it as far as you can go without breaking it and folding it onto itself from all sides of the dough now a dough is not square it's round I don't know how many sides your dough will have but then you know I didn't maybe four to five to six times depending on when I was doing it that is one stretch and fold and then you cover it rest it and then you're gonna repeat that same movement about six times so basically rest 15 minutes for a stretch and fold rest 15 minutes second stretch and fold rest 15 minutes third stretch and fold rest 30 minutes fourth stretch and fold rest 30 minutes fifth stretch and fold rest 30 minutes six stretch and fold and then leave it rest until you've completed the five or so hours that you set out to bulk ferment in the first place that makes sense it made sense at 8:30 p.m. yes we've been working on this for 12 hours now take the dough out split it into shape it into pools and let rest for 20 minutes uncovered on your counter now to shape it this was also equated using flour the top of the bowl lightly flip it over and then stretch the bottom to about the halfway mark then the left side to about 3/4 to the right then the right side all the way to the left side then stretch the top part to the center then take the top middle and bottom sides and crisscross them then you roll the shape from the bottom to the top forming another type rule you can shape it a little bit more by using your dough scraper by pulling the sides back under the pool basically giving you something nice and tight next you're gonna dust your benetton wood rice flour place the dough in make sure the smooth side is facing down and that goes into a tight plastic bag the first one I had was too small so didn't really work out so I'd hit it again with a larger shopping bag and tied it on the end so no air can go inside that stays in the fridge for about 14 hours okay next day 10:30 in the morning we're gonna place our Dutch oven in the oven at 250 degrees Celsius or as high as you can get it and do the exact same thing as before flip the bowl smooth side up onto some baking parchment that goes into your Dutch oven that gets covered and bakes for about 20 minutes with the top on and then 230 degrees Celsius for 20 to 30 minutes with the top off until you've reached the desired color [Music] the crust is so good it's very crunchy the bread room for improvement what yeah good it's good but it's still very damp and why steep you like it there yeah not too dry but I still like to have that moist and that doughy feel but just not this much but it's so good I'll still eat it maybe it could have a little bit more rise or raisin rice rice rice in it usually there's like the big holes in there it was not fun day long it's so dense no just not big one so that's the only thing in laksa but other than that the taste is really good that crust the texture is amazing just a little bit of improvement for the actual bread inside but it's still extra delicious especially with butter and jam good job love moral of the story I'm never making it again as you saw there is always room for improvement I was really happy with both the flavor the texture for me was not bad at head holes but I think it could get even more airy and that's maybe more time in the both fermentation maybe of being slightly more careful in terms of the hydration of the types of flowers that are used sourdough is a learning process the more you make it the more you gain experience with it the morning in tune you are with your ingredients the more you'll find out something that works for you it's very complicated and it takes years to master so I was happy with my first and second attempts and yeah so if you guys want to see more of these kinds of videos let me know you know if you have time if there's something that you've always wanted to try but you never really have the time to let us know in the comments below I'll read through it and then see if I can actually make them here again I'm not showing you perfect recipes I'm just showing you my attempts and my journey with these recipes I hope you guys enjoy that I'll see you guys next time [Music] [Music]

Channel: FEATR

Views: 867,951

Keywords: erwan, heussaff, thefatkidinside, blog, easy, quick, recipe, food, manila, anne, curtis, joshua, weissman, bread, sourdough, starter, homemade, at home, stay home, first try, for beginners, rye, all purpose, unbeleached, flour, how to, ultimate, guide

Id: DHuBQCv8eec

Length: 17min 6sec (1026 seconds)

Published: Sun Apr 05 2020