The Best Everyday Sourdough (using unfed starter) is Pain De Campagne

so you're in luck today because I'm going to show you how to make the only sourdough bread that you need to know if you're going to make one sourdough bread let's make it something that's a great staple it can be made in the cracks of a day it doesn't require a heavy maintenance routine of the sourdough culture it's easy Tucker this Bread's for you [Music] So today we're going to make panda compania this is a bread that my good friend down in Connecticut Moira Brickman taught me how to make I wrote a Blog about it and it's called basically like don't be a bread hostage it's a really good sort of story about how this bread came about and how it fits into the cracks of your day this is my staple sourdough loaf at home we don't call it Pond de Campagna we just call it bread like my wife says are you going to make some bread or should I make some bread because this is some bread the bread this is the only bread you need if you're going to make a Sourdough okay so maybe before I jump into Stern and all of that let me just talk for just a second the reason that this bread or one of the reasons that this bread is so dang easy is that it uses unrefreshed starter and what that means is about once a week I take my starter out of the fridge I give it a feeding and I let it start to grow or double or get to a healthy place and then I use a little bit to make this bread and then I feed it again and I put it back in the fridge all those details are in the recipe but basically the idea is that you have sort of starter which is relatively healthy in the fridge and you can use it straight to make this bread there's no long period of sort of maturation or building the starter before you make it so 40 grams of starter now the amount of starter that I use in say the winter months versus the summer months can be variable sometimes in the winter I might use a little bit more because if you think about it it's what you're using to make the bread rise so in the winter months where fermentation may be a little bit slower you can use a little bit more starter but follow the recipe there are a lot of good tips in there and you can read the blog as well which I think is very helpful so I got about 40 grams of starter and I'm going to add 800 grams of water salt is 20 grams 900 grams of bread flour 100 grams of white whole wheat I like it a lot if you do water and liquids first like I did you won't have flour stuck in the corners of your container it's a little bit easier and now what we're going to do is I'm going to fold it three times I'm going to give it three series of folds 15 minutes apart so right now I set a 15 minute timer and then I come back and I'm going to show you a fold in just a second all right so it's been about 15 minutes let's do our first fold so I got a little bit of water just to get my hand wet with and I'm going to reach in and under and just pull up and you can see that already this dough is getting some strength look at that again I've said it before but it's like the superhero power of bread flour great gluten-forming capabilities and so I just make my way around this dough give it a little bit of a fold so 15 minutes and we'll be back to check on this [Music] okay so this is the second fold and you know 15 minutes after the first one and just looking at the dough I can see that it's smoothing out a little bit already so as the flour hydrates the gluten forms it strengthens it gets more elastic and stretchable so I'm going to do the same thing I did the first time I'm just going to go around the container folding it and it's got a lot of strength it looks great dough feels like it's already even gaining some activity so I just make my way around it's wrong it's good that's it it looks pretty right come look at this happy that's happy though happy dough very happy that's literally 30 minutes from when I mix the dough Magic so another 15 minutes and I'll come back and do the last fold so three folds total over the course of 45 minutes okay so third fold this does had 45 minutes since when we mixed and I'm gonna do the last fold same as before hands a little bit wet so the dough doesn't stick to me I reach under and I pull up and look at that gorgeous right so beautiful dough and that's the last time I'm going to touch it until the Divide I like for this dough to have doubled before I get to the Divide now in the winter when things are pretty cold and things may move a little bit more slowly it's okay not to see a full doubling but I like to see a doubling and so what I do is I take a little piece of tape and I put it right where the top of the dough is so then I'm going to know in 12 hours or whatever it is I'll know when the dough is doubled and that to me signifies that it's a nice healthy dough and ready for the Divide so I'm going to leave it at room temperature for about 12 hours or so and then I'll come back in and divide it this is the dough I mixed last night and I do this is like my regular Morris bread or Panda companion container and you can tell that like I've got this piece of painters tape that's been on there for I don't know how long a long time um so this is at least doubled I've got some bubbling it's domed it's super healthy ready to divide so a little bit of flour on top help it come out without sticking to my hand too much and then so this recipe makes two loaves so you can either eyeball it and divide it in half those should be right around 900 grams that one's a little heavy doesn't have to be perfect close just close so then what I'm going to do is I'm going to put a little bit of flour on the bench and I'm going to do a pre-shape and the pre-shape is just pulling from the outside it's almost like a fold and I'm just taking the outside of the dough and I'm pressing it to the middle that's it same thing here I'm just going to work my way around this piece of dough and just pressing with the force required to allow it to seal so I'm not like punching into the loaf there's no needs to be aggressive it's just a gentle pressing from the outside to the inside and that's my appreciate let me do it one more time so I'm going to put it on a floured surface for this sort of rest period so from the outside to the inside Boop working my way around there's no need to really Degas the dough or to be aggressive with it you're just making your way around and then turn it over and I'm going to leave it right there so I'm going to take a towel and because these are only going to rest for about 15 minutes I can use you know a linen or something like that if you're going to leave them for longer than 15 or 20 minutes I would recommend like a sheet of plastic or something like that you don't want the surface to dry out because then when you go to shape it won't stretch it'll just break and we want to maintain that nice sort of stretchy surface to it so 15 minutes I'll come back that was the pre-shape we'll come back for the final shape a little bit of flour and I've got two baskets here so I thought well I'll do one shaped as a round and I'll do one which I'll shape as a batard or more of an oblong shape so maybe I'll do the round first and I'm going to shape this the same way that I did the pre-shape which is starting on the outside coming to the center pressing gently to adhere and just working my way around and I'll put that in the basket in just a second first I'll shape this batard I'm patting it to make sure that there aren't any big bubbles in the dough just a gentle Pat um but this looks good so to shape of batard there are a lot of ways but I'm going to show you an easy way I'm just coming in from the side pressing gently to adhere make sure that I'm not stuck to the bench and then I'm just going to roll it down pressing to seal as I go you could use the Palm or heel of your hand and I just give it a little bit of tension you'll have these little rolly things on the end and what you can do to sort of fix those is just to press down like that that's it so I can set that aside for a second and I'll prepare my baskets for dusting flour I'm using a little bit of whole wheat because this loaf has a little bit of whole wheat inside I prefer the texture and the sort of visual appeal of having something that's not just sort of homogeneous and white this has a little bit of color to it and it has a little bit of texture and so I'm going to go into the basket so I'm looking for not a heavy dusting but an even dusting and I want it up the sides because as this loaf Rises it's going to come up the uh the mold so there's my prepared Marathon I put them in seam side up and so this is going to become the top of the loaf and I'm going to put that in facing down because when I load and you'll see it a second in a second I'll dump the bread out same thing with the round the seam is down and I just gently lay it in making sure that the seam side is up so these will go into the fridge covered for about 12 hours okay so these are my does that uh got cold fermentation right they've been in the fridge for quite a while now they continue to rise when they're in the fridge you can see that they're beginning to fill the baskets there's some air bubbles they're soft definitely ready to go in my covered baker is preheated it's very hot and I'm going to go ahead and score this that's it actually use this thing [Music] goes in there and put the lid on you can put a little bit of ice in there or you can just put a little tiny bit of water and that just sort of helps with the steaming process challenge your bread pan love it good tool very good tool okay for the second loaf I'm going to bake it on a baking stone right and in order to sort of facilitate sliding it into the oven I'm going to put a piece of parchment down come on out there we go and I'm just going to give a single score that's it make sure that you don't have any spots that you missed missed one a little bit there got a nice low blade angle it's ready to go in so I'm going to slide this onto the stone and then I'm going to add some water to some preheated pans that I have in the oven which are going to facilitate or they're going to produce Steam [Music] these have been in here for 45 minutes the first 20 minutes the covered the one in the covered baker and the Challenger bread pan I had the lid on after 20 minutes I take the lid off and the one that's uncovered I don't need to really do anything um and so 45 minutes and this is what we got nice petard good color I think sometimes when people see this level of color they might get a little bit concerned but trust me that that's just flavor that's not burnt it's just flavored it's like the grill marks on a good piece of grilled vegetable or meat or something like that it smells good too you know it smells almost a little bit cheesy a little bit sour and the other one inside the covered baker beautiful shine beautiful steam the benefit of having that in that closed system is that all of the moisture that comes off the loaf re-adheres or steams it essentially sells steams and plus I added just a little bit of liquid at the start of the bake but that's gorgeous to me this is like the staple loaf if if I were only going to make one loaf this is the loaf that I'll eat every day of the week it's open structured it has good fermentation it's easy I can make it in the cracks of my day there's not a lot of active work if you're gonna make one loaf of sourdough bread this is the loaf to make period Panda Campagna also known as Morris bread Maura thanks for sharing y'all get out there and give this a shot reach out with any questions this is Martin and Tucker from the studio saying thanks for joining us

Channel: King Arthur Baking Company

Views: 607,516

Keywords: baking, king arthur flour, flour

Id: UL6ogX38NcY

Length: 14min 31sec (871 seconds)

Published: Thu Jan 26 2023