Sourdough Beginner? This is the BREAD RECIPE You Need!

this is the video that I have had so many requests for how to make a simple loaf of sourdough bread if you are brand new to this world of sourdough and wild yeast and you're feeling totally overwhelmed with all the options this one is for you okay before we get started the most important part to having sourdough bread that actually works it doesn't turn into a doorstop is to have sourdough starter in the right stage of activeness this little starter is bubbly and super happy see all the bubbles there when I fed it this morning it was about that big and it's doubled in size and it is active and ready to roll sourdough takes a lot longer to rise than your typical commercial yeast bread so you just kind of have to build that into your routine and what I like to do is I start my sourdough projects as I am cleaning up the kitchen and putting the kids to bed well not while I'm putting the kids to bed you know what I mean somewhere in that vicinity so I will get the dough where that first step started I cover it I leave it overnight and then in the next morning I can shape it for its second rise and that's exactly what I'm gonna do with this loaf all right this is super easy here we go take your bowl put your 1/2 cup of sourdough starter into the bowl and then pour that water right in with it give it a little bit of a mix to bring everything together and then you can add in your three cups of flour after the flour goes in go ahead and put that salt on top and now you're just going to get it mixed together with your fork or spoon as best as you can now this is technically kind of a no need bread we're not going to be putting it on the counter and working with our hands like you saw in my other simple bread video this is sloppy and wet and that's how we want it but for now go ahead and cover your bowl with a towel and set it aside for about 20 minutes or so okay now all I have left is just to refresh my sourdough starter with some brand new flour and water someone online asked me the other day how often I change out my sourdough starter jar which you may have also been wondering judging by the crustiness and let's just say not often enough but it's okay okay so after the dough has had a chance to sit for 20 or 30 minutes in the bowl we're gonna give it a quick fold and this is just gonna bring the dough together and put it in a nice little ball and then we're just gonna leave it alone for the night I just like to grab a side of the dough and press it over into the middle and you'll see the tension in the dough start to develop as you do this I'm just trying to get it a little bit tighter a little more together and I'll let them at this point I'm gonna shape it into a nice little ball and put it back in its bowl for the night so you want to put your bowl in a warm spot so if your house is warm enough you can just leave it in your kitchen on your kitchen counter but our house can get a little cool at night so I'm gonna go put this over by our wood stove and I'm gonna go make some tea and call it a night because it has been a long day on the homestead [Music] good morning so our Sardo did really good over the night I'm super happy with progress check this out about double in size and now we just need to turn it on the counter and do a little bit of shaping before we let it go for its second rise okay so when I do this I'm going to be really careful not to deflate the dough with our traditional yeast breads we might punch it down and we're not doing any punching with our sour dough I'm just gonna detach it from the sides of the bowl without losing the air bubbles that are at least as much as possible but what we're gonna do now is just get this dough to come into a nice round ball I just kind of like to bring it over on each side into a nice little package and then shape it and then what I want to do now is leave it on my counter top to rest for another ten to fifteen minutes and if you're worried it's gonna stick you can put a little flour down but I just need it to relax a little bit more before we put it in our proofing basket let's talk about proofing baskets really quickly I got these baskets off of Amazon and they were pretty inexpensive now the purpose of these baskets is to hold the shape of the dough as that rises through doesn't just smoosh out on the counter and then we'll transfer from the baskets into the Dutch oven when we're ready to bake all right so now it's been sitting here for ten minutes or so and I'm just going to tighten it up one more time before I put it in my proofing basket so how I like to do this I find a spot on the camera that's not flowery so I can get a little grip and then I just like to pull it towards me a little bit it's just gonna shape the dough just a little bit tighter all right and now is ready for the second rise I'm gonna put a little bit more fresh flour on it just to make sure we don't have stick edge and then I'm gonna take my dough and put it seem side up in the basket and then just cover it with a towel and let it rise again now keep in mind any of these rising steps you get to adjust that according to your situation and your starter so if it needs more time there's nothing wrong with that we have a patient in our mudroom today the temperature dropped last night it went from sixty degrees to very very cold this morning and he was born right in the middle of it when Christian found this morning he was super wet and super chilled so we don't do it very often but we brought him up to the mud room if we left him outside much longer he wouldn't have made it dozer has been with him all morning he was cuddling with him checking him out licking him it's very worried then dozer [Music] it's been a little while and I really have to become I don't looks on its second rise it's about doubled in size it's got some air bubbles it looks like fluffy so we're ready to be okay so before we get ready to put this in the Dutch oven I want to put a little cornmeal on the bottom of the pan just to help prevent the crust on the bottom of the loaf from getting a little bit too black a little bit too crunchy and so cornmeal will just help elevate it a little bit and let the air circulate a little bit better now the problem is I don't have any cornmeal at the moment so I'm gonna do my little trick instead is I just grind up some regular old popcorn kernels you need to do it in a great mill or a high-powered blender like this Blendtec but it works like a charm we have our cornmeal in our bottom of our Dutch oven I just use a 5 quart you can use probably a little bit bigger a little bit smaller but I really love that that seven to make this loaf because it mimics a brick oven just a little bit you could also use a cookie sheet or a stoneware baking tray if that's all you have take our Risen loaf and just to get a square of parchment paper and we're going to carefully put the parchment over the basket and then and then it doesn't pop out right away just give it a little wiggle hopefully you floured it enough looky there I take my super sharp knife serrated is great if that's what you have and we're gonna do some slashes now some people get really fancy and do designs we're just keeping a basic today so I'm just gonna do three slashes [Music] one other little trick you can use to help keep the bottom of your loaf from scorching is to just take a piece of foil and stick it in the bottom of your oven just on that wrap underneath where your pot will go and the idea is that'll help just deflect some of that heat along with the cornmeal it should just make our crust a little bit more even now this is a crusty loaf so we want a thick crunchy crust but we don't want it black and like the type of cuts that would break your teeth so it's preheated to 450 I'm going to put the lid on my Dutch oven and we're gonna stick it in the oven for 20 minutes so my timer goes off we'll just take this lid off I let it continue baking for 30 minutes [Music] now if you wanted to you could think a little bit longer a little bit darker but I do think it's done and look at the bottom it's not black so this was a success in my book oh I almost forgot the little calf made a full recovery and I ended up going back to his mama and the herd after just one night in our mudroom [Music]

Channel: Jill Winger - Old Fashioned on Purpose

Views: 841,336

Keywords: how to make sourdough bread, easy sourdough bread recipe, sourdough recipe, basic sourdough bread, homesteading, modern homesteading, the prairie homestead, sourdough bread recipe, sourdough bread, sourdough starter, bread recipe, how to make sourdough, how to make bread, prairie homestead, prairie homestead sourdough starter, prairie homestead sourdough bread

Id: hSrbVeIr-eY

Length: 9min 40sec (580 seconds)

Published: Wed Apr 08 2020