The LAST Sourdough Bread Recipe You Ever Need

moines gloom dark that doe game is strong today now to get you a little bit excited let me show you exactly what that looks like [Music] i hope you're hungry because at the end of this video you will know how to master a bread like this i wish you could taste this bread the taste is just out of this world in fact this bread was so good my mom's dog goes couldn't get enough of it this is the bread i love to bake for myself every day now this is not like any other tutorial we will deep dive and look at all the details that matter to bake amazing sardo bread i will not only just show you what you should do but also why you should do it i feel understanding the why makes it so much simpler to follow a recipe understanding the why is going to enable you to bake amazing sourdough bread every time this recipe assumes that you already have a sourdough starter if you don't have a sardo's starter no worries i'll be linking an easy tutorial right here furthermore you also need a couple of tools which i'll be showing you right now you need a scale a benetton a sharp knife or a lung two trays and a heat resistant bowl where you can put some water during the baking process a tiny glass bowl like this a freezer a catfish dumper a hammer i think to make cabernets the last three things you don't need but they're good tools anyways there's lots and lots of other equipment but i'm just trying to reduce everything to a minimum so that i have something that you can follow as well at home but enough said let's get started with the actual recipe for this i will first be mixing flour and water i like to add around 20 whole wheat in the mix because i feel this just makes the taste of the bread so much better [Music] one more side note the water level of your dough is incredibly important the more water you use the more extensible your dough becomes this means that your dough can be easier inflated if you use less water your dough is a little bit stiffer it's harder to inflate your dough just imagine blowing up a car tire it's very very difficult in comparison to a balloon which is easy to inflate now the amount of water that you should be using for your flower depends on your flour i'm suggesting 65 percent here because that's the value that always typically works you want to have a look at the protein content of your flour if you have around 10 protein i would definitely advise to not go any higher than 65 percent if you have a protein content of around 14 to 15 you could go as high as 80 or 85 but to make things easy i am suggesting 65 for this recipe that's a value that makes it easy to work with your dough and you will still get amazing results in the end if you want to know how much water your flour can absorb i made a video on this which i'm going to be linking right here but yes i feel 65 is a really great balance between easy technique and still amazing bread and in fact you might be worried okay how open is my crumb really if i go that low in hydration well it's all about fermentation when we master that fermentation process you can get amazing crumb also with a relatively stiff dough this is where we start the autolyse what you do is you just take your hands and you stir together the flour you don't want to develop any strength what you want to do is you want to make sure that all this flour here is incorporated and then you don't have any bits of flour left like here [Music] so [Music] so yes and let me just show you see how this dough tears now right and i'll be back in an hour to show you how this dough transformed oh and don't forget to close this with a lid it shouldn't dry out that's why i like to use a pot while we are waiting just a quick note on my sourdough stutter it doubled in size after my feeding and a healthy sourdough starter is really the basis for making amazing sourdough bread you want to make sure that you have an active stutter keep your sardo starter at room temperature for at least two days i mix this breath in the morning so what i did is in the evening i fed my solder's daughter using a one to five to five ratio that's one part of stutter five parts of flour and five parts of water so 10 grams of soda soda 50 grams of water 50 grams of flour that way your sourdough stutter is not too acidic the acid will over time attack the gluten structure of your bread and you need that gluten structure in order to get nice oven spray maintaining a healthy and active soda stutter is a topic on its own i don't want to dive too much into detail but assuming that you make your sour bread in the morning i would feed a one to five to five ratio before you go to bed in the evening being german we love using rye and this all those daughters made with rye flour now if you don't have rye flour no worries you can also be using whole wheat flour to feed your sourdough stutter it's just my personal preference i just feel that the rice butter is really going to improve the taste of the bread now if you don't have any rye flour no worries you can also just be using whole wheat flour to set up your sourdough stutter that's also okay if you only have a whole wheat starter you can just start feeding your holy stutters from rye flour from time to time i feed my sourdough starters spilled pine corn wheat rye different kinds of grains all the time let's have a look now after this one hour pass and our orderlies whether it did its job i'm just wetting my hands a little bit this makes the doughnut stick and just look at this very very very strong okay pull a little too much here you can see this very strong gluten network so this is exactly what we wanted very satisfying to play with this next up we will be adding salt and our sourdough starter now i'm going to be using around 20 sour dough starter which is in this case 500 grams of flour that would be 100 grams this is called baker's math the bakers like to calculate everything based on the flour they use that way they can scale up or down the recipe so yes 20 sourdough starter because i will be baking everything on the same day based on the sourdough solder that you're using you can control the fermentation time a little bit so if you were to make an overnight sourdough bread then i would probably be going for a ten percent sourdough stutter now if it's very hot in your environment for me it's around 25 degrees celsius then you might also want to consider using a little bit less sourdough starter now to give you some guidance on the timings i developed this small table well i just simplified it a little bit which is going to tell you based on the amount of solder starter that you're using and the temperature for how long you have to ferment very lightly in this case 20 let me show you how to look up the corresponding value so you go to the column which says 20 sourdough starter and then on the left hand side you look out for your temperature and in this case the green value is going to be the overall fermentation time the bulk fermentation time and the proofing time so at my current temperature which is 25 degrees celsius so not as warm um it's a little bit less probably and you can see just the difference between 26 and 24 degrees it's almost two hours already so temperature really plays the key in the fermentation process but please take those values with a grain of salt i'm going to show you a super good hack in a little bit that's going to make your life even easier and lastly just one more thing which i wanted to say i typically always go for five percent 10 or 20 sourdough stutter it's normally always 20 but for an overnight brat i might go to 5 or 10 so this way you can really control what uh what timing fits your schedule best so starter edit next up salt a recommendation for the salt is two percent salt so that would be 10 grams 500 some math 500 1 is going to be five and two percent is ten so yes baker's math i'm sorry for torturing you with math so salt sourdough starter has been added and now what i'm going to do is i'm going to incorporate this into the dough matrix i like to just spread the starter evenly here on top of my dough that makes it a little bit easier i punch it down just a little bit and you see how much it starts to stick to my hands that's completely normal you might have seen that i have been using a a rice diet so that's why this is a little bit darker and now what i just do is i just go in here and i just take the dough pull this out and flap this over and each time i do this i will incorporate the dough a little bit more now so for how long should you do this you should do this right now you can see that this does not look like the dough the starter stutter has been incorporated you should do this until the moment where you feel that you no longer have spots like this i can't guess this is going to take me around a minute there's not really a special technique that you should do there's many techniques i just like this pulling tucking down and note with my hand i'm even pushing the dough a little forward so again my main purpose here is not to to knead but just to homogenize everything so that i have a nice a dough where my sourdough starter and the salt has been added evenly into the dough matrix see and it's already looking better and note this tour here a little bit nothing to worry about really that's completely normal some people asked me before okay when i all release then this happens this is really nothing to worry about this is completely fine but this is also a sign that you should incorporate everything just a little [Music] more all right so i'm happy with this you can see that the sourdough starter has been incorporated evenly this dough is still relatively sticky as you can see give it a good tap and next up i will just let this sit another 15 minutes because that way your flower is going to absorb all that additional water headed to the start of stutter and then we will be doing some bench kneading now you could be kneading this for another 15 minutes but i suggest to just take a break and stop because all that work is going to be wasted just wait 15 minutes i'll show you again how magically this dough came together you can see right now it's also not that smooth but it's gonna look really nice in 15 not 50 15 excuse my german english 15 15. see you in a bit time for the dough to wake up again i hope you're as excited as i am to just see the consistency of this dough again let's use our hand again and just go in here and check such a good window pane effect that's um that's how your dough should be so if your dough is not like this if you can't stretch it like this then at least for this recipe you have used too much water for your dough very lightly and you can see i didn't need that much it was just really a little bit so this dough is already looking very good i will take this now and create more strength and what we are pretty much doing is we are repeating this test more or less and then just folding the dough over like this and this is just creating so much incredible dough strength in fact i have a full video on creating those strengths but since this is going to be a simple bread with a little bit less hydration we don't have to develop as much dough strength as we have when we have a very wet dough so just a little bit a little bit of bench kneading and then this dough is pretty much ready so i will go in here now take this fold this over that way i can remove the dough easy from the container and now i can just take the dough out with my hand place it on the surface like this and now what i do is i pretty much use the sticky side to take another sticky side and fold this on top so i go here i pull this out see i'm using the tension of the surface the dough sticks and that way i can pull it very far and fold this over and this way i make the dough stick here sticky side sticks to the sticky side and this is just creating incredible strength and this dough and just have a look i think this dough is almost ready already with so little work this is where the auto lease really comes into play the level of hydration and the rest that we did after adding our starter you see i can't even stretch this anymore so this dough is looking very good what i will do is i will take this rotate it a little bit like this and what i like to do is i like to just use the tension of the surface to roll up the dough i'll show you one more time so you can also do this yourself i'm going in here i'm not having flat hands my hands are a little bit like this and now i'm taking this and i'm pulling the dough over you see this here on top does not rotate as much then i can rotate the dough and do the same thing one more time okay one more time so 45 degree angle roughly i would say roll this over and this way we tuck the dough together go to the side rotate pull go to the side rotate pull and this is really good technique to master you can use this also when making bonds or so great technique to master and one more time good looking dough ball and i actually forgot one thing which i will show you right now are you scared mr doe i'm just extracting a tiny piece like this i didn't measure it um it's just enough so that i can cover sorry it's just enough so that i can cover the bottom of this container so just take your dough make sure you place it evenly in your bowl and mark it with a rubber band and the rubber band always a little tricky so i might have to just correct this a little bit but i feel you get my point so how much should you use just as much as it's required to cover the bottom of the jar not too much now in the end i will not throw this away i will use this for my discard sourdough starter bread so i think this is already quite accurate i have a second bowl which i just place on top so this does not dry out now we want to fix this because we just cut something off the dough same technique again just round this up good looking dough ball now i like to use a clean container i like to use a glass container like this this is where i will be placing my dough and i'm going to close this down so this does not dry out roughly two hours have passed and now it's a good time to do a stretch and fold so this dough has flattened out a lot we see a large pocket of air here i'm going to pop that because this is not coming from the fermentation this is coming from the kneading process and it might create a very large bubble which i don't want now i have prepared some water here it should be cold water wet your hands a little bit and now just gently go around the dough and remove the dough from the sides if it starts to stick use some more water on your hands all right more water on my hands and now what i will do is i will fold this dough up and then fold it over that way i get the dough to stick to itself and now this side here on top is not as sticky as the side here at the bottom that's something to keep in mind and i'll show you why that's important and a little bit when stretching and folding this is the coil fold technique now there's different techniques but this technique is very gentle it's not going to damage our dose structure we don't want to destroy those tiny pockets of air that we already created inside of the dough so the less you touch the dough the better so go here you see me going in here and i'm now lifting this upwards until it's removed here from the side and then i'm placing it down again now the side which was previously here is now at the bottom which means it's also not sticking as much i will now rotate the dough and repeat the same process from the other side the trick here is really to create a big surface that you fold over so that was the first stage of the coil fold i just do one from each side now the next stage is i go in here and again the already not so sticky side is already here at the bottom of the container and that makes it easier to remove the dough and now i will try that this here is now at the bottom and this here is rolled into the dough like this and you see i folded it over and now i'm going to do this one more time i'm basically creating a roll and now i still have this side and what i will do is i will take lift the whole dough upwards and then roll it over so let me show you i have the whole dough pretty much like this and now i will place it here and place the other side on top and now what i like to do is i can just tuck it a little bit using the tension so that it's more located in the center of the container i'm just going to lift this here and you can see the dough now looks like this from the side this created a lot of strength so while being very gentle and those are the pockets of air that we don't want to destroy using the stretcher folds i will keep fermenting this at the moment i see that the dough flattened out again around the same time as around the same amount as last time i'll come back and apply another stretch unfold it's been around five hours since i added my solder stutter and normally this already doubled in size by now now the reason for it not happening could be multiple maybe the temperature changed maybe my sourdough stutter wasn't as active because i had it in the fridge the day before many many reasons but using this trick nothing to worry you just have to wait a little bit longer until this doubled in size if i were to just stick to my regular fermentation schedule well i would have screwed up in this case now that the dough flattened out i'm just going to be doing one more coil fold and you can see it already sticks a little bit less to the container good signs of fermentation [Music] and voila still not as much increase as i hoped for but you can see some nice pockets of air right here so it's going into the right direction i guess it's gonna be around an hour more or so but first up let's do another coil fold the dough has already here in this bowl increased in size you see it flattened out it still retained a little bit of its structure time to coil fold one more time you see i also don't have to remove it anymore from the sides of the container in this case it's already good i'll just do it once the less i touch the dough the better [Music] good looking very jiggly dough already yeah and i'm a little confused why it takes so long today but also just looking at the temperature of this dough the last few weeks it's always been 26 and now it's just 24 degrees celsius so 2 degrees in temperature is making a major difference so this probe is finally coming together but much much much much slower than i expected but also looking here at this bad boy it looks nice and bubbly so i am now going to proceed shaping it first up benetton preparation i like to use rice flour i already sprinkled the banana a little bit this really helps with the bread not sticking to it now for shaping i like to use this container because it can just flip it over this makes it very gentle if you don't have a container like this i recommend you to just go inside like this and lift your dough on the surface now it's also the moment where we have to start using flour just use any flour that you have i typically use the same one i have i use for the dough this can also be whole wheat flour sprinkle some flour here on your surface just like this and now what we do is we just take this container flip it over and hopefully the bread is going to come out just fine so i will place it like this alongside like this so let's see [Music] this is always the moment of truth does the bread come out yes or no and it perfect what some bakers do is they pre-shape their bread that would even out the crumb a little bit but in this case since we just bake one bread at a time we don't have to do this i sprinkle flour here so the bread won't stick here at the bottom now unfortunately i did not place this so well what i'm going to do is i'm going to take this side and i will fold it into the middle and i will fold the other side over that way the bread sticks together that's what we want this is what shaping is about we want to make sure that our bread holds its shape just already going to place the banana right here because that's where we will be putting the bread inside now i will start from the bottom that's a little bit easier i'm just taking this pulling this out a little bit and placing this here now i'm just brushing off some of that flour here because i don't need it i want the sticky side to stick this side which is very very sticky is going to be folded over here so i will just take it pull it out and fold this over one more time now that's also the reason why we removed some of that flour now this is how the bread should look like and just look at those nice signs of fermentation here very very jiggly dough now i will take this out and then i will roll it together i'm just going in here pushing out rolling pushing out rolling and now if it starts to stick here you have to use a little more flour here and just like that i'm rolling the dough together i'm giving it a really nice tight shaping now this is pretty much our shaped dough you can cover it already with some flour in place inside but what i like to do is i like to just close this here that way it looks a little bit more beautiful during the bake and i'm just going here and i'm pushing this together like this same thing from the other side and this is pretty much our shaped dough now now to make sure it does not stick to the benetton cover it brush it gently with some of that excess flour from the table now lift this over this side now has to be at the bottom take it over like this very very easy one thing you can do is to get a little bit of extra oven spring if you feel your shaping didn't go so well you can just take the sides here and put them together like this some kind of in benetton shaping now what this will do is this will pull your dough together and give you a little more tension and this works better the less flour you use during the shaping process perfect i'm just going to be using some of my leftover flour here and sprinkle this on top now the proofing stage starts and the proofing stage is finished the moment this dough passes the finger poke test in my case that's going to be around two hours but this really depends a lot on your environment so take a finger and just gently poke into your dough and you can see how this dent is recovering very very quickly so after a minute this dent is going to be done this bread is not ready we want to wait until this dent just barely barely recovers and that's the moment when we are ready to bake this is going to take another four hours but if you don't have those four hours no worries you can take your dough and you can place it in the fridge for around 24 hours at 40 degrees celsius that's around 40 degrees fahrenheit i will be proving this at room temperature now because i want to bake the bread the same day but yes if you don't have time no worries you can definitely use the fridge make sure to try to place the bread on the lower rack in your fridge because there it's typically a little bit cooler i'll just be showing you one technique for proving in this video but there's others and in fact i made a video on this which i'll be linking right here but back to the video and i'm gonna be using a small little hack which i will show you later at the end of this video but let's keep doing the fingerprint test now probably two hours i'll just cover this here i like to use a small plastic bag because it makes sure the dough does not dry out i'll leave it at room temperature and check the finger poke test every 15 minutes it's been roughly one and a half hours let's have a look at how this dough looks like now oh a nice size increase looking good and bubbly so finger protest one more time take an area where it's flowered and you can see how slowly this stand is recovering yes so this bread is ready and now comes my trick dough temperature is around 22 degrees i'll leave this in the freezer for 45 minutes now let's see what the temperature is going to be afterwards you probably might be asking why are we using the freezer now and that's an excellent question before baking we have to score our dough storing is the act where you take a knife a sharp knife and cut into your dough by doing so you are creating a weak spot in the surface of your dough during the baking process the gases which are still cold inside of your bread are going to increase in size this is what causes your breath to rise in the oven now by scoring you influence the area where your dough should mostly grow if you would not score your breath your breath would just burst at different areas if you want that beautiful ear then it's very important that you really master scoring now if your dough is at room temperature that becomes way harder and that's the problem chances are you might be tearing your dough and this is something we don't want when tearing your dough you will not get that oven spring you will not get that nice looking ear and this is so much simpler when your dough is a little stiff a little colder that's why i love using this freezer hack you can bake your bread the same day but still get the benefits of a cold outside on your dough so my fridge is around -24 degrees celsius let's see what are mr doses bye mr dough i leave my dough for around 45 minutes in the freezer 15 minutes in the process i already start preheating my oven for the actual baking process it's essential to create a lot of steam and there's two methods pretty much for an home oven many bakers like to use a dutch oven a dutch oven is pretty much just a pot with a lid that you can close during the first half of the bake some water evaporates from your bread now this water can't escape because the lid is closed this creates a very humid very steamy environment inside this is excellent for your breath the maya reaction is not happening that fast so you don't have a crust this means your dough is still relatively wet on the outside and this is where your dough can grow without any steam you'll have a crust right away and then your bread cannot increase in size that much in the oven dutch ovens make it very simple however you also have to invest in expensive tooling i'll be showing you three different dutch ovens but then afterwards i will show you the technique that i like to use the most my personal preferred technique and for this you also don't have to buy a dutch oven the dutch ovens come in different sizes this one is excellent for baking batards and those two are excellent for using bowls this is my setup that has baked me the best bread so far though i have a bowl here at the bottom which i'm going to preheat then i have a stone this could also be another tray of yours and the really big trick or the big hack is this additional tray here on top now i'm not going to be preheating this tray i will be removing this tray then i will place my bread here on the stone i will take the stone out load my bread pour in boiling water in here which is going to evaporate and this will go up here and it's going to be trapped here be low very very similar to a dutch oven pretty much and well you just need to have two trays and you need to have a bowl that can resist high heat no dutch oven required what i will do is i will remove this tray now while i preheat my oven the oven has been preheated for around 30 minutes preheating some water and our dough is around 5 degrees 60 degrees celsius now just take your benetin and flip it over hopefully this is going to come right out if not you should have probably used a little bit more rice flour or you do have been over fermenting it a little let's hope this comes right out and mr doe ah yes this is always amazing now we have to be a little bit quick i'm doing that 45 degrees incision because i want to have a nice ear in the end that worked very well especially because the dough cooled down [Music] and back to the oven add your steam and so this tray i also just placed before it hasn't been in there the whole time make sure that you just use upper and lower heat and i'm baking at around 230 degrees celsius don't use the fan the fan is just going to blow away all your steam the magic moment half time let's see if this turned into a success or in a fail lots of good steam removing the top tray [Music] what a beauty i'm also going to remove the rest of the water here from the bottom et voila another 20 minutes fresh out of the oven [Music] this is the bread and i'm very happy with how it turned out beautiful pattern here maybe a little bit too much flour here on the top but this is something you could easily brush off and this nice looking ear good signs of fermentation i think this bread turned out just perfect and i'm very excited to also have a look at the cramp that crispiness and the magic moment nice looking chrome beautiful maybe it could have been a little more open but then again we also didn't use that much of a wet dough it was more stiff though so if you want to get a little bit more open crumb then what you could consider is to just use a little bit more water but then in the end it also becomes more difficult to handle and that was the goal of this recipe to just make something it's very easy to make and still super delicious so this turned out exactly as i hoped it's time to put this to the test i just sprinkled a little bit of salt and some olive oil this is so good especially the crispy crust paired with just so soft and fluffy inside what a great play of different consistencies and that's why i also love this ear it has so much flavor excellent and even without any olive oil this bread already tastes amazing this unfortunately brings us to the end of this video i hope you learned something new and that you had a lot of fun now to me the why is always so important that's why i'm sorry this video has been a little bit longer but i figured i want to show you everything very much in detail if you have questions need some help some bread troubleshooting feel free to drop a comment in the comment section happy baking and may the gluten be with you

Channel: The Bread Code

Views: 847,056

Keywords: sourdough bread recipe, sourdough recipe, sourdough bread recipe for beginners, sourdough bread, sourdough tutorial, how to make sourdough bread, Sourdough bread recipe easy, sourdough bread recipe from starter, sourdough bread recipe no knead, sourdough bread recipe alex, sourdough bread joshua weissmann, sourdough bread joshua weissman, sourdough bread recipe pro home cooks, sourdough recipe joshua weissman, sourdough bread recipe iwth yeast, sourdoug bread, sourdoug

Id: NMglhwp2lNs

Length: 39min 59sec (2399 seconds)

Published: Sat Aug 01 2020