Sourdough Bread made in a dutch oven, Part 2 of 2

hello again my name is John and welcome to part 2 of my soda bread videos if you haven't watched part 1 yet on how to make a Sodor starter may I suggest you watch that one first to get started we need to make up what's known as a sponge or a police this is known as a pre formant it'll give the sourdough starter a feed and a chance to strength enough to been in the fridge and give the finished bread flavor structure and texture and we need to make this up a few hours before we actually start making the bread I normally set mine away the night before ok let's get started by weighing off 100 grams that's 3.5 ounces of the sourdough starter that I made in part 1 you'll also need 100 grams of filtered water and 100 grams of bread flour add the water to the ball first then the starter and finally the flour now give that a good mix then cover the ball I use a shower Cup it's ideal for this and leave it at room temperature for at least 6 hours like I said earlier this can be done the night before you start making the bread okay it's the next morning for me anyway under sponge is now nice and bubbly and I'm now ready to start making the bread [Music] the first ingredient to add to the sponge is 230 grams that's 8 ounces of water I use bottled or filtered water for this followed by 1 tablespoon of oil I'm using vegetable oil but you can use olive oil if you want now give that a good whisk then put the whisk away or you'll be tempted to try and mix the door with it next ingredient to art is the 460 grams that's 16 ounces or one pound of strong white bread flour followed by one-and-a-half teaspoons of kosher salt if he is table salt just one teaspoon and mix the lot together as always I use my trusty wooden spoon handle the dirty spit of the mixing don't forget to scrape the sides of the ball down at first you think it's too wet then as you mix it a bit you think it's too dry but don't add any extra flour or water these measurements are correct [Music] [Music] once it's all mixed to cover the ball and set the timer for 45 minutes this is one of two 45-minute rises in the ball okay once the first 45 minutes is up check out the door and give it a quick fort for a moment make sure your hands are wet that weird the door won't stick to them try to emulate the technique I used to need the door if you practice it it won't take you long before you get the hang of it whichever way you fall to do it quickly that way it doesn't get a chance to stick to your fingers if it does start sticking just wet your hands again as I said in my pocket video these rise periods are the great deal of flavor to the bread plus our door seems to take a bit longer to rise than commercial yeast but I think it tastes a lot better now put the door back into the pool and cover for the second 45 minute rise now we need some sort of vessel to put the door in not just for the final one hour rise but to transfer it into the very hot oven you could use a bonnet on like the one on screen just dust it with flour so it releases the door into the Dutch oven and it leaves a very pretty button on the finished bread but not like sesame seeds on my bread so I will be using an 8 inch wok to rise and transfer my door into the Dutch oven sounds a little complicated but it's not really once you say how it's done you'll see how simple it is coat the wok with a little butter then a drizzle of oil then sprinkle on the sesame seeds or whatever seed you like and as many or as few as you like I think sesame seeds give the bread a wonderful nutty flavor and a bit of a crunch okay that's the final rise in the ball and it's starting to look full-bodied and smooth I'll just give it another quick fall and get it into the walk for its final rise of one hour [Music] once the door is in the walk I give it a little sprinkle of flour to stop the tea tunnel cover from sticking to the door while it's rising now I'll set the timer but I'll only said it for 30 minutes as the Dutch oven needs to heat up for the final 30 minutes to get the metal to it's blistering hot temperature of 220 degrees Celsius that's 430 foreign height or gas mark 7 okay I'll get the oven on and put the Dutch oven in to heat up you could just use a ceramic casserole dish to be at the bread in if you want but this will only need about 15 minutes to get the temperature but I'll be using my trusty large 5 quart Dutch oven to bake my bread in right that's the pot in the oven on the timer set for the 30 minutes the Dutch oven needs to get the temperature by which time the door will be fully risen I'm ready to bake okay here we go and I'll just say it before we start if you don't wanna sit home be really careful this pot is incredibly hot as you can see by the smoke I'll just wait a second until the extractor gets rid of it and as you can see the doors well risen now I just tipped the door out of the wok into the pot give it a quick swirl to centralize the bread and get it back into the oven as quickly as possible there's no need to spray any water on the bread because as it's cookin in the Dutch oven it produces its own stain which makes the bread nice and crispy so I'll set the time of 30 minutes once it goes off I'll take the lid off the Dutch oven and let it cook for a further three to five minutes to add some colour okay time to take the lid off a little safety tip we use in other commercial kitchens please never there's a hot pan or in this case a seriously hot blade laying around it's a strict rule to put a lightly colored cloth on it to tell other members of stuff that this is hot so I think it would be good practice to apply this rule at home too okay the time has gone off from the bread is ready one thing you can't get across in making these videos is the wonderful smell bacon bread produces right I'll get it out of the oven so you can have a look at this beautiful bread [Music] and there it is in all its glory a way of telling if it's cook properly is to tap the bottom of the loaf with the side of your thumb and it should sound hollow like a glum if you followed all the steps correctly there's no reason why your bread shouldn't be any different to this one okay it's 30 minutes later and it's cooled down enough to cook the slice off so you can huddle inside and as you can see it's got a wonderful soft Airy crumb and texture and that's thanks to the care and the time we put into it in the first place I know it takes a while to make this at home and it's much easier to coordinate shops and buy a loaf but to make your own wild yeast that will last indefinitely if looked after and then to produce this fantastic bread was a taste you can't buy has got to be well worth the effort and probably one of the more satisfying things you can do um speaking of satisfying things here's another still slightly warm with plenty of butter well it's all part of the research you've got a test at haven't you oh yes absolutely delicious well that's about all I can show you on how to make a simple salad or loaf that anyone can make at home with some basic ingredients and equipment that will really impress your family and friends okay what we've enjoyed my video if you have why not check out my French baguette and cheese making videos please like comment and maybe subscribe well thanks very much for watching and bye for now

Channel: John Kirkwood

Views: 127,552

Keywords: Sourdough, sour, dough, loaf, Dutch oven, wild yeast, banneton, rise, Baguettes, Baguette, Bread, French, Dough, Bread Flour, Bake, Salt, Yeast, Water, Scraper, Peel, Oven, Baking, Couche, Bowl, Whisk, Foil, Spray, farmhouse loaf, Sesame seeds, wholemeal flour, white flour, bread flour, strong bread flour, simple, starter, yeast starter, wild yeast starter, cooking bread

Id: _ssfnt4Ln-k

Length: 11min 32sec (692 seconds)

Published: Fri Aug 25 2017