Simple Sourdough Bread: Step by Step ????????75% Hydration
This is a very basic sourdough bread: 500 g flour, 375 g water, 100 g starter, and 11 g salt. It follows the same process/formula as my Whole Wheat-ish Sourdough Bread recipe. This one makes a slightly larger loaf and calls for all-purpose flour or bread flour (no whole wheat, though you certainly could add some if you wish).
At the end of the video, I should you the crumb of two different loaves, one that underwent a 6-hour fridge proof, and one that underwent a 24-hour fridge proof.
A longer, cold proof is the key for a lighter, airier crumb.
Update: In the video, I end the bulk fermentation when the dough has doubled in volume. More recently, I have been ending the bulk fermentation when the dough has increased by 50% in volume. If you've had success with letting the dough double, continue to do so. I am finding I actually get even better oven spring, when I shorten the bulk fermentation and don't let the dough grow so high.
Find the full recipe here:
--⏱️Timestamps⏱️---
0:00 Combining the water, sourdough starter, salt, and flour.
0:26 Mixing the dough.
0:43 Transfering the dough to a straight-sided container.
0:51 First set of stretches and folds.
1:10 Second set of stretches and folds.
1:16 Third set of stretches and folds.
1:22 Fourth and final set of stretches and folds.
1:41 Dough left alone to rise.
1:51 Dough doubled in volume.
2:00 Preshape + Bench Rest.
2:29 Preparing the banneton with a flour sack towel and rice flour.
2:41 Final shape.
3:07 Transferring sourdough to prepared banneton and then fridge.
3:26 Scoring a sourdough boule after a 6-hour cold proof.
3:49 Transferring sourdough to preheated Dutch oven.
4:20 Removing baked loaf of sourdough from the oven.
4:23 Cutting the sourdough boule (6-hour cold proof).
4:35 Cutting the sourdough boule (24-hour cold proof)
Artisan Whole Grain Bread
How to make artisan whole-grain bread: A basic bread has four simple ingredients, flour, water, salt, and yeast. That’s it! Anything else is extra bonus ingredients. When you mix these four ingredients together, magic happens. They transform into the most amazing and delicious food we call bread. Let’s create magic and make some bread!!!
NOTE THE FOLLOWING CORRECTION TO THE VIDEO.
The flour is listed twice in the ingredient list.
Please use 4 1/2 cups of bread flour (it can be half whole wheat and half white flour) and 1 cup of whole grains in the bread with another 1/3 of a cup for the coating
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EQUIPMENT
????Baking Steel:
????large baking sheet without a lip:
INGREDIENTS
????4½ cups bread flour(540 g):
????1½ tsp salt:
????2 tsp yeast (1 packet) instant:
????1 cup whole grains(236.59 g) (plus about 1/3 cup more for coating the outside):
????2 cups water:
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The easiest & most delicious fool-proof sourdough bread recipe for everyone including the beginners.
To make this basic sourdough bread you need
700g room temperature water
200g sourdough starter
800g all purpose flour
200g whole wheat flour
23g salt with 50g water
1/2 cup seeds (sesame, sunflower, flax or poppy seed)
This is the link to The magic of making, storing and maintaining your sourdough starter:
Challenger Bread Pan:
Sourdough bread and my blood sugar. How does it compare with white bread? #bloodsugar #sourdough 
Whole Grain Einkorn Sourdough Bread
Mastering Einkorn Sourdough Bread is a collection of instructional videos that will guide you on a journey to becoming an einkorn sourdough baker. In Lesson 6, Carla continues the sourdough lesson and demonstrates how to create a sourdough boule with whole grain einkorn flour.
Whole Grain Einkorn Bread
Makes one loaf
Ingredients
1 batch Sourdough levain (
1⅓ cups plus 1 tablespoon (345 g) water at 100°F
6 cups (576 g) jovial Whole Grain Einkorn Flour
2 teaspoons fine sea salt
Instructions
Make the dough: Transfer the levain to a large bowl. Add the water and mix with a stiff spatula or Einkorn Kneading Tool to break up the levain.
Add the flour and sprinkle the salt on top. Mix briefly until you have a wet, sticky dough and the flour is mostly absorbed. Cover the bowl with a plate and let stand for 15 minutes.
Turn the dough: Lightly flour a work surface and, using a bowl scraper, transfer the dough to it. Turn the dough by stretching the dough into a rectangle, then folding in each corner to the center. Fold again in half, then transfer the dough back to the bowl and cover tightly with the plate. Let the dough rest for 15 minutes, then turn the dough again.
Transfer the dough back to the bowl, but this time, cover the bowl tightly with plastic wrap. Let the dough rise for 2 to 4 hours, or until it has risen by 30%. If you are using a new starter, you may let the dough rise for up to 10 hours until you see a rise. If the dough has risen and you do not have time to shape and bake the bread, you can place the dough in the refrigerator for up to 8 hours. If you have trouble with shaping, you may also let the dough rise, then refrigerate it for 1 hour before shaping. It is easier to shape einkorn dough when it is cold.
Shape the loaf: Transfer the dough to a lightly floured surface. Spread the dough out to a rectangle, then fold in each long end to form a square. Pull up the edges of the dough at 1-inch intervals and press them tightly into the center to make a 6-inch round. Use the bowl scraper to turn the dough over so the seam side is on the counter. Flour your hands, then cup the dough and rotate it in a circular motion between your hands, applying downward pressure, until you have a tight round loaf.
Dust the top of the loaf generously with flour.
Heavily dust a 6-inch unlined banneton basket with flour and invert the loaf into it. Cover with a linen couche or dust the top of the dough with flour and cover loosely with plastic wrap. Let the loaf rise at room temperature for 45 to 90 minutes until it has expanded just past the rim of the basket and it shows a few bubbles, but is still a bit firm.
Place a Dutch oven with the lid on in the oven. Preheat the oven to 500°F for 30 minutes to 1 hour.
Remove the pot from the oven and take off the lid. Invert the loaf and shake it loose in the pot. Make four 1/4-inch deep slashes on top of the loaf in the pattern of a square, making sure you don’t get too close to the edges. Cover and place in the oven.
Reduce the oven temperature to 475°F and bake for 20 minutes. Carefully remove the pot from the oven and remove the lid. Return the pot to the oven and bake uncovered for 20 minutes.
Lift the loaf out with a metal spatula and transfer it to a wire rack. Let the bread cool for 2 hours before slicing. Store at room temperature for up to 3 days in an open plastic bag, or freeze for up to a month, then defrost at room temperature.
Nutritious Five Grain Semolina Bread w/ Soaker | Cold Bulk Fermentation Method
This tasty and nutritious five-grain semolina bread is another great addition to this month’s multi grain bread recipe collection. Durum wheat (of which semolina is milled) has more protein than any other type of wheat - which is good for us. The protein that is specifically required for gluten is not of such high quality in durum wheat as it is in other types of wheat. But we can easily work around that.
You could use durum flour instead of semolina for this recipe and it would make for a smoother dough, but I quite enjoy the texture of semolina in the finished bread. The fennel seed flavour works well with the other ingredients.
Because this dough contains grains like millet, coarse corn meal, and oat bran (which you can swap for wheat bran if you like) we use a technique called ‘soaker’. The purpose of a soaker is to hydrate and soften grains and seeds for breadmaking. There are cold soakers and hot soakers depending on how hard the grains are. You use cold water for a cold soaker and hot (boiling) water for a hot soaker. In this recipe the soaker is hot because the millet is relatively hard.
Soakers can be made many hours before use. But as little as 45 minutes is enough for this recipe. If you were going to leave a soaker overnight, then bear in mind that if the kitchen is warm the soaker may start going off due to enzymatic activity. In such a situation it is advisable to use some or all the salt of the bread recipe in the soaker to prevent it from spoiling.
This is a cold proofed dough which makes it slightly more acidic and gives it a more pronounced and distinct taste. You can of course bake it on the same day if you like. Simply leave for 2-hour bulk proof with one fold in between, then shape, proof, and bake.
You can shape this loaf how ever you like. You can make it free-standing, or you can proof and bake it in a tin, or even make small rolls.
I chose a round shape this time because I wanted to try out this ‘scoring’ technique. We all know scoring a loaf is important to make it rise in a controlled way and expand out of weak points determined by us. If the bread is not scored it bursts open at its weakest point which is normally the seams at the bottom.
Usually, a loaf is shaped and then placed in a bread basket with the smooth (top) side down. When it is inverted for baking the smooth side is once again on top. Then the bread is scored and baked.
The technique I demonstrate works in the opposite way. The loaf is placed in the basket with the smooth side pointing up. Once inverted for baking the seams are pointing up. The bread is not scored and left to purposely rise and expand out of those seams resulting in a unique design and less work for us. Have you ever tried this?
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Principles of Baking
The Steps of Baking
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Chapters
0:00 Intro
0:38 Ingredients & equipment
1:31 Making the soaker
2:04 Mixing the dough
3:26 Chilling, folding & cold fermenting
4:19 Final shaping
5:20 Final proof & baking
6:14 The result
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#Bread #Baking #ChainBaker
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