Sourdough Bread | Basics with Babish (feat. Joshua Weissman)

hey what's up guys welcome back to basics with babish where today we're learning how to make sourdough I don't know how to make sourdough but if you know who Josh Weissman is he knows how to make sourdough Josh thank you for coming to help me after that hey I'm happy to be here any time consider me your your sourdough liaison I've always considered you that quietly in the privacy of nighttime mm-hmm tell us about sourdough Josh if you want the whole process know what does it mean to you you know what actually we were talking about this a little bit today but I feel like sourdough bread is a it's a great way to kind of like slow life down a little bit right you can't speed sourdough up right when we're making this I feel like we're gonna have some downtime you know we're gonna chill maybe play some Mario Kart do something and then by the end of it you know you've got you know once you've chilled out a little bit and and you're gonna end up with a beautiful loaf of bread crusty crunchy Airy and a vehicle for butter it feels like a great source of pride to be able to take nothing but flour and water you're so right though and I think especially with with bread it's like the simplicity of ingredients it's this is the definite this is the very definition of beauty in simplicity like the very definition because it doesn't get any simpler in ingredient and the process itself although is involved is relatively straightforward so it's like you get this super complex food out of super not complex ingredients yeah that sounds like the mantra of must show I love having like incredibly complex dishes made from very few very simple ingredients don't need technique technique let's get down to basics [Music] today we're making sourdough in a Dutch oven combo cooker raw cast-iron lodge logic like 20 bucks on Amazon super cheap yeah it's it's gonna make a big difference what are the advantages of using this for one you're not gonna bring better your hands when you're dropping in when you're using a Dutch oven right yeah this is your loaf of bread this is what's gonna happen right you're like oh oh you little fingers yeah and then you're dead so that's not gonna work twenty dollars you can avoid that yeah with this the wives logic three quart combo cook ah that's my third so what happens here is that the two marriage are mated together I've always wanted to do this Lee has one look enough look at my eyes away from me so always you want to preheat this with the oven you want it ripping hot which is exactly why you'll burn yourself with the other one don't think so are we starting this in a hot oven or a cold oven cold you're gonna close it and then we're gonna put it in the cold oven preheat at 500 Fahrenheit all right now my oven can go quite a bit hotter than that you want it huh well dudes I mean that's gonna be don't make it unfair to just things but this is me I don't know 700 degrees okay so now we are making which part we making right now we're gonna make the little van so this is a this is the thing that is like if you want bread yeah right and it's nice and voluminous and airy and it melts in your mouth but the bigger problem is if you don't have eleven then really you're just gonna kind of get a break so essentially what you would use is something that already is airy and pootatuck so this is the event yes and this is going to help the breads texture interior type of the crumb get the bread and how exactly does it do that for one this is like the breath to the air I think of it like a balloon getting filled up with air right the dough is full of matrix of gluten and then stretchy and it can expand and you can stretch it you can see that you can stretch it with this basically what its gonna do is there's actual like while the yeast that are in here that are going to when we mix it in it's going to assume the carbohydrate it's gonna spit out carbon dioxide or well actually it's kind of like eating it and then farting it out no way with that whole chemical process what's gonna happen is it's gonna have a bunch of air pockets that form naturally because of nature and it's going to rise and expand okay well let's make one yeah all right so to make our let's make our Levin we need 35 grams of our starter so I need a fresh shirt right it needs food it's hungry it's got its got hungies okay bread flour 35 grams your verbs oh that's not very manly yeah well can a whoa next oh my god yeah so another 35 grams of whole wheat okay now 70 grams of water it can be room temp it's totally fine yeah now you're gonna mix it you need a special you don't do this one by hand you said I have to do everything by if I knew by hand you get it by him okay so what what sorry we got this will become our Levin we just got to let it sit for how long for five hours are we saran-wrapping this or we want air to be able to escape or what's the light lid just just cover it with the mason jar top no screwing down because it will it'll explode it'll actually like I've had it explode that's good to know all right so we're gonna let this sit for five hours it's gonna bubble and froth up with life and activity and we're gonna be able make some bread out of it yes all right let's go play some Mario Kart our starters started our Levin is Levent with that yes and so what we do now so now we can to mix our don't I think odd Elise have some dough we want a bowl yes I wanna Bowl we're gonna need a big bowl for it yes much better so 810 grams of bread flour you can do the honors oh thank you I'm one gram off you can flagellate Vance yeah you have to do with your eyes closed see no no no I'm just yeah what I said good enough cool yeah and then 80 grams of whole wheat flour alright and this is just - it's not only do give a little bit of nuttiness and flavor but also because this has the germ in it correct exactly yeah oh sorry how many grams wasn't eighty grams though it's gonna go up to 900 grams well with that 80 80 grams plus 810 is 1800 Suzanna should be 90 then okay math math is not my strong suit no no you're right I don't know why yeah this is why we need to eyes on everything in this kitchen okay we got nine hundred total grams of flour 810 bread 90 wheat yes and I get a mix it always mix by hand though alright always you don't want me to whisk this I don't want you to whisk it so you can't even tell this audience that you don't want me to tiny whisk this you can tiny whisk it if you want but honestly look the thing is with bread in my opinion I really think that everything needs to be mixed by hand you're never really gonna get good at making sourdough bread unless you're actually like feeling it yeah and you know you gotta get close have some romance with it a little bit all right got some water here it's not quite 90 degrees we go we had an aviator over here it's good it's good it's just fine all right so I'm added 600 milliliters so what's happening now cool so just you're gonna mix it yeah with your hand and everything gear hand off deaf and dirty and I might use it so what kind of consistency report yeah we're looking to just mix it until it's hydrated you don't need to you're not needing it you're just like you don't want to get too much gluten development per se you just want to get all the flour hydrated so most like we're starting a no-knead dough practically yeah no way yeah just like a sensuous like slap it around a little bit yeah there you go that's a oh there he go yeah so I got a nice shaggy thing happened yeah like that yeah it's good it's perfect so now what are we done saran wrap let it sit 1 hour 1 hour best way to get that office to do this there you go yeah people will like that like this right maybe maybe turn that up to like 300 frames per second for real slow such a dirty boy was it good for you oh yeah all right so it's been five hours and look at it's totally different even in a different container yeah Wow well that'll happen every time it always changing hands yeah I know it's really cool yeah so this is nice and bubbly now we got a lot of activity going there so let's put it to good use shall we yes nice that's all yours thank you let's see what's happening here so this should be better hydrated than we left there yep it's a little lumpy but but feel it though oh yeah see it's like nice and soft its supple so you're gonna add that straight to the top so we want to get every last little bit there there we go that's perfect it doesn't have to be perfect cool so grab your grab your water yep so we're not gonna pour it in yeah first dip your fingers your right hand yep dip dip dip and then that's gonna keep you from sticking you're gonna spread it out like spread it out around the don't like rubbed it spread this up yep don't be free yeah I'm afraid of Josh you said I was gonna keep it from sticking yeah well you know even put enough water in the ends okay oh okay didn't put enough water I'm sorry okay dipping them again and then dip them like really just you know what just poured on hands yeah poor Labine yeah pull yeah yeah okay that's good it's good it's good it's going out dimply like yeah yeah what's this doing so you're gonna help it's gonna help incorporate into the dough cuz this part can be a little bit difficult right you're gonna keep the rest that water because we need a later so now use your fingers to then sort of like dig in there and then mix okay so now I'm gonna teach you a this is a method that's gonna do two things it's gonna help develop the gluten little bits gonna help incorporate the starter a little bit let's run your finger along get that starter all on the sides a bowl there yep okay so now hold the bowl with your left hand and you know shape your hand into sort of like a scoop scooping shape and gonna scoop and slap the dough back now yeah there you go like this think like this it's gonna make a very special Sahel for you look up beautiful am i doing this right yeah can I show you can actually show you real quick and make a little easier so basically my hands form like a scoop okay gonna do it rid of that that always helps right yeah so you're picking it up oh I see what you're doing you know it's right when it makes this sound listen carefully that makes a lot more sense there you go you got that looks really nice too there you go now we're gonna do that for twenty dollars yeah do it for about two minutes so you already got a minute in soliciting one more minute of that this is why Baker's have such great biceps see how it's smoothing out - what are we looking for so two things we're looking for incorporation we're looking for slight smoothness around the dose of stuff for a quick second so you can see see that see how there's like almost like some air pocket sort of forming there it's a little smoother you can kind of stretch it now a little bit so you're developing the gluten now we can stop cover it let it rest 20 minutes just to get that fermentation going all right so we're covering this up letting it rest for 20 minutes then we're gonna add some salt and what the rest of that water yep okay yeah we keep this little bit of water to incorporate some Oh howdy okay well let's go play some more Mario card two rounds okay it's been 20 minutes yes okay so water insult when you combine those two so you need your scale all right this is not the most accurate how much salt do I need 18 grams yeah well for that yeah yes a little better I'm gonna bust out the Snoop Dogg drugs scale that's gonna be besties this application this makes sense to actually because salt slows down fermentation so if you're using if you're inaccurate about it gonna screw your whole bread up seventeen point nine eight that's that's you have to be pappy all right yeah yeah and it's not gonna totally dissolve the salt simple syrup yep all right so this guy's going on yep just swirl that around and toss it all in there there you go same thing as before dimple it poke it around you know we need to like incorporate yeah separate the water first you ll see that I'll look at that matrix - it's got like a nice webbing sort of going I'm gonna see the matrix welcome to the majors yeah dump it out on the counter I'm gonna demo eat this for you okay please right so when you're slapping and folding this is you can see how wet this is right oh yeah and it's already not sticking which is a great sign and it's not quite formed together you got all this which is not very good so first thing you gonna do is when you pick it up right a good way to practice is to fold it over what a lot of people are gonna experience here is that it's really sticky and I'm gonna get all scared don't get scared and pick it up slap it if it starts sticking a lot just keep doing this until it doesn't cuz it'll eventually stop right this is really like broken down it'll start to come together see I'm doing here so first thing slap down strive hold over this lap you're turning at 90 degrees each time so I'm gonna go like this yep slap fold yeah toss a little bit when you fold it they're beautiful so you gonna keep doing that until it becomes smooth so it takes like three to three to five minutes so it's the way you're grabbing it initially so instead of grabbing it from the side like that you want to so you're grabbing like this grab underneath like a baby oh and then grab at those those ends there yes they came right up because the gluten is folding over that direction so you want to pick it up where they've already formed their strands so that's way better yeah look at that there you go yeah there you that was it right there that was there right there that's beautiful all ready to go yeah now we put it in the bowl let it rest all right and then we're covering this back up yes all right so this guy's gonna hang out for another what it's gonna help for 15 minutes 15 minutes we've done all the hard stuff one round of Mario Kart I'd say let's do it okay it's been 15 minutes yes now what are we done I'm gonna do our first set of folds yeah look at that so it's like super oh it's starting to smell nice and cheesy yogurt like so always dip your hands in a little bit of water so it's doesn't stick your hands it's pretty freakin sticky right so you're gonna grab it stretch it and notice how it's gonna sort of keep stretching then they'll start to almost tear do not tear it all right and you fold it over and you're gonna repeat that all the way around the perimeter and you see how nice that looks yeah see it you did a good ass job making that gluten because look how stretchy that is yeah and look see how smooth and glassy and then cover it back out and in 15 more minutes all right [Music] Wow well yeah you get it I'm gonna take this off Wow Wow no jiggle is this look at that see that that's aerated this is aerated this is full of life it is literally now you now we're gonna form it into loaves yeah yep I'm gonna dump it and there try and get this as close to the center as possible so at this point we need to divide it right I usually eyeball it some people like the way it this is so sticky I mean you really want to play with that looks like off use some of this I like to use flour to kind of like market divide so it's say like halfway is gonna be maybe like right there so water right I like to wet this a little bit and wet the left wet wet whatever hand you're gonna be touching the dough is so doesn't stick to the dough yep I'm gonna go straight sorry about that is it okay that I scrape the counter with this little bit it happens lots of guys you you got it you're gonna you wanna do it yeah I just watched what you did you just kind of twisted it and turned it like this there you go yeah Hey look at him cool so we're gonna be the same thing you're gonna kind of bring it around like that so I would actually let this rush like three minutes before we actually shave it so why are we letting it rest for three minutes because it's a little talk right so if we pull it you want tear you can tear it right so we're doing this we're pre shaping it into a slightly sort of rounded shape first like that and when you just let them sit like that just for a hot second just so they can relax let the gluten relax and then we're gonna flip them over and shape them nice look at these this when they when they jiggle like that you know yeah this looks like bread do you want to flour these while we're waiting sure yeah make sure you get the walls well floured oh it's beautiful I did good you did good all right good good flour goes on so we floured this top and then you're gonna very gently sort of right so you want to make sure you get the edges the back side the front side okay and this part can be a little challenging for some people I'll get like a little flour on here careful you're gonna go under under under we're just loosening the bottom check them carefully flip okay so now the this is sticky but the other side is not right around function so so this is gonna up and down it's gonna it should adhere like that and then this gonna come up and over I might need to hold that down and then this up and over cool so now right now we got this shape right and the last part is we're bringing this all the way down right so stretch and let it naturally fold and then you're gonna close off steal that bottom I have to do some ants all right and sin wait this isn't below if as it was this what's with the anus just kidding there's a name to this bread it's gonna go away it'll can you know it'll help it'll help the anus is what gives it that gas that it needs and I and it really actually does you know what I mean man like it's gonna do the thing the stuff writes itself gonna want the anus sorry so I've been kind of discovering is that's a when handling bread half of it is confidence you just need to be like you know I'm in charge right now do you hear that so now I'm just sort of hitting this a little bit flatter yep yep yep just so I see you get it we're flipping up weight when you flip it you want to rely on that so scoop under there and then use your hand help hold it over her scoop boom boom look at that alright so start yeah up into the center yep boom yeah he's got a little bit there you go all right lightly yeah there you go beautiful okay right side boom boom boom boom top all the way down all the way down all the way down all the way down I be Leslie don't have a nice hole yes you have an endeth yeah you have a ball you have a big yeah it's good it's good don't handle it too much yeah all right there we go that's that's it yeah so so to transfer right so let's flour the top of this again it's gonna stick if you don't you scoop you flip your fold and you gently interest you're putting the sticky side up yes and then so this is the bottom oh I forgot there's an intensity up and then notice how I'm like stitching the top shut now that we've shaped it the anus is gonna help with a spiral shape when this is expanding so instead of expanding like out and out like that what's gonna happen is it's gonna expand like the anus is gonna expand like expand yeah the way that it must let's demonstrate here we go and one two three just let it go mine mine was in a circular that looks great no mine looks like a heart Oh anyway back to work what huh yeah girls so you actually you actually closed it to what you did here when you closed choice you actually closed the gap yeah well I'll be a son of a I wasn't gonna teach you about it either but you just did it something else now these guys are go in the fridge yeah I think we give them a light a light cover with something you know like like some plastic wrap on this plastic wrap do you should we have them a little flour and then plastic I think so yeah now is there any concern about it sticking to the yes normally I would do this in a bag mmm but I think we'll have to work with it and I think we'll be fine if it's just like loosely wrapped got a massively hot very hot yeah it should be a smoke coming off of that ass what you want all right so what's the procedure for getting this in here okay so first I'm gonna you can place that down get your flour and flour your your butt okay and then splash this a little bit of flour sort of I would say like that like where the loaf is gonna land like that cool so do you want me to pop it and show you the first one yeah why don't you show us how it's done so okay okay and then you're gonna kind of support it on the way out don't burn your hand cuz it will burn the out of you okay we're supporting it we're supporting it let her slide off okay this would be done better with rice flour by the way it'll be a little sticky with a pee okay and give it a splash of flour on top Wow cool I'm gonna rub it down there turn that off and then how you gonna score so I'm gonna score it right so this is really important you don't want to score straight down you want to score totally flat I would square it more like a 45 30 it's gonna hold it yes you're gonna come down and notice the angle that I'm at right you go down kind of dig that and then just one just one all right yeah it's about about a half inch quarter inch it's somewhere where you want it to be okay so I'll bring the bad boy over and this goes straight on that it's hotness yeah and then we're gonna need to close for this one out you want to do the transfer yeah alright can you grab the oven door for me I got you and she goes for what 45 minutes 20 like that and then we're gonna lower the temp okay ready and now 20 minutes 20 minutes and that's we're lowering the temperature to what we're gonna serve with 20 minutes take the lid off and I'm gonna lower the temp to 450 see you there folks kids but just power whatever your age is friends homeless young homies big homies any homie baby you know fill the bottom like top to bottom alright so now we gotta wait now before we need it put this on a cooling rack yeah right there a half yeah till it's tolds cool well it wouldn't wouldn't school all right let's do left number two with fresh flour yup and flour over the top of that bring it down yeah oh yeah good Gordon whoo look at that but dude you alright give a little [Music] we're done here and say you can go deeper is this does this need to be deeper I think that does need to be deeper at a little bit yeah let's go a little deeper there you go there you go now we're talking there look at that let's get right through the glove there and I want two and a three here we go it's a twenty minutes all right Deary me that's a loaf of bread this looks perfect and yes this looks great yeah and there are two loaves of gorgeous sourdough bread so now we just wait twenty some odd minutes till we can eat these boys not know the definite or did the hour and hour about an hour I should take about an hour yeah you want them to be uh you want them to be cooled down if you cut it to it while it's hot you're gonna lose a lot of goodness she got some really good butter while we're out yes we should all right well let's go sit motionless for two hours these are uttering in deeply into each other's eyes all right we got some bread I think we did good it's I mean it looks really nice the color on this one is unbelievable this is intentionally dark you don't ever want to cook a good proper digital loaf of sourdough blonde because you're losing so much flavor yeah all this dark stuff appearance it'd be almost like caramelize sugars essentially because it's the natural sugars occurring in the in the bread is there's natural sugars yeah absolutely yeah absolutely yeah so those are caramelizing you're getting all these deep dark flavors up there and it's also toasting the wheat at the same time so you're basically it's like you know if you were to you know put nuts on something and not toast them you're losing a bunch of flavor you should always toast them first so let's go silence for some crackle tools how do you really push to be bigger than thumbs in there yeah they can handle it let's crack one of these suckers up yeah [Music] moment of truth oh that's Brad did spreadable Oh Oh God smells good give that a snuff came through on the fermentated that feel how soft that is so soft and the crumb structures so good there's no huge pockets in here but it's nice and irregular thank you very much for coming for some horses let us eat some cheers Cheers it's like a crisp crack around the outside the inside is like pure air but it's got chew and pull to the crumb there's so much flavor like despite all the butter and salt we just stuffed down there yeah that's so very clearly tasting a paradox it's hard to overpower something that's good I mean this is this has all the textures that the human palate always wants in one bite crunchy soft chewy it's got that pull to it yeah well that is easily the best loaf of bread I mean you know we made it but that I've ever had my hands in and definitely the best loaf of bread that's come out of this house so thank you so much for coming out Congrats on a million subscribers a million subscribers Joshua Weissman those like and subscribe I never say that I wouldn't say that about myself saying about him is it bad if I've never had one before well we're going now so it's right it's never too late okay it's never too much it's fine eleven years ago now that I have my first love okay this is a New York staple at this point I don't know what kind of cookie you're into but this is a basically a ball of warm cookie dough with a vaguely crispy exterior

Channel: Babish Culinary Universe

Views: 6,200,880

Rating: 4.9135957 out of 5

Keywords: sourdough bread, sourdough starter, how to make sourdough, binging with babish, babbish, cooking with babish, basics with babish, pear qwerty horse, josh weissman, joshua weissman, joshua weisman, sourdough bread making, sourdough bread joshua, how to make sourdough bread, how to make sourdough bread from scratch, homemade sourdough bread, how to make bread, bread making, how to make bread from scratch, how to make bread at home, homemade bread, homemade bread recipe

Id: bSYdABrPrtM

Length: 25min 44sec (1544 seconds)

Published: Thu Feb 27 2020

Reddit Comments

[u/sl600rt]

Skipped over the part where you feed, measure, and toss the starter for weeks.

[u/duaneap]

I know it couldn't be a one day video kinda thing and Joshua doesn't want to live there for a few weeks but skipping the starter kinda feels like it ceases to be a "basics" recipe.

[u/kecskepasztor]

I'm pretty sure there was some kind of sexual tension there...

[u/MandarinSegment]

My favourites in one video. And I thought my birthday was two months away.

[u/whitestickygoo]

Still never got the Steve mre collab

[u/studmuffffffin]

I made sourdough last weekend using chef john's video. Looks like I'll try these methods this weekend.

[u/CapitanWaffles]

I have celiacs. Why am I watching this???

sobs into GF bread

[u/selloboy]

This looks so fucking difficult

[u/kh556910]

Most sexual episode of Binging with Babish to date.