How I Make Sourdough Bread Every Day In LESS Than 30 Minutes (hands-on time)
This is the process that I use to bake sourdough bread every day. I've cut the process down to a minimum while making sure that I still get a fantastic loaf of bread.
It's not quite as speedy as my no-knead recipe but the crumb is a little more organised with less of a random open crumb.
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CHAPTERS
0:21 Feeding starter
1:05 Mixing the main dough
2:50 Quick knead
3:07 Stretch & Fold
4:55 Shape
6:18 Scoring & Bake
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A FRENCH BAKER' S SECRETS - Sourdough bread Masterclass
Here it is, after a week of intense work, this tutorial is finally here!
It's not perfect, I wanted to talk to you about so many things. I would have liked to tell you about this incredible feeling of creating a world that I feel when I make bread because in your sourdough starter on day 7 there will be 3000 billion of living beings, that's more than 300 times the world's population in your hands.
I would also like to explain to you how using ancient varieties of wheat is a militant act for me because I really think that it is the only way to get us out of this vicious circle of increasing gluten intolerance.
Making organic, sourdough or yeast bread with modern varieties, as it is too often the case, is no longer enough !
Be curious and ask your baker and encourage him to change his habits.
Don't hesitate to ask me all your questions, I will answer everyone !
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Easy Soft Sourdough French Bread recipe
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This is an easy recipe. This Sourdough bread came out way better than I expected. It had a beautiful solid crust but the inside was sooooo soft and yummy. You will want to make this all the time.
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Here is the Link to my sourdough starter video
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INGREDIENTS
1 cup water
1 cup active sourdough starter
3 1/2 cups organic all-purpose flour
1 tbsp raw honey
2 tsp unrefined sea salt
2 tbsp olive oil
extra olive oil, for work surface
DIRECTIONS
Mixing the Dough + First Rise
Place all of the dough ingredients in the bowl of a stand mixer. Briefly mix with a spatula or wooden spoon to form a shaggy dough. Attach to the base of the stand mixer and fit with the dough hook. Knead on medium-low speed for 15 minutes. The dough should be quite soft but clean the sides of the bowl. You can add more flour if the dough seems very wet, but err on the side of wet rather than dry!
Transfer the dough to a well-greased, large bowl, turning once to grease the top of the dough. Cover and allow to rise at room temperature until doubled, about 8-12 hours.
Forming the Loaf
Grease your work surface. Plop the dough out onto it and gently pat it out to a rectangle. Grab the far edge of the dough and stretch it up and over to the middle of the dough. Use the side of your hand to press the edge of the fold in place. Repeat the stretching, folding, and pressing steps with the bottom edge, left edge, and right edge. Repeat once more with the top and bottom edges. Pinch the seam to seal well.
Flip the dough over and use your hands to push the edges of the dough under itself, creating even more surface tension. Pinch the ends of the loaf to seal.
Second Rise
Place the loaf on a parchment-lined baking sheet. Cover with a tea towel and allow to rise in a warm spot until doubled. This can take anywhere from 4-8 hours, depending on how warm your kitchen is.
Baking the Loaf
About half an hour before the loaf is done rising, preheat your oven to 450°F. Slash the loaf with a razor blade, lame, or serrated knife. Bake in preheated oven for 25-30 minutes, or until deep golden.
Transfer to a wire cooling rack. Allow to cool completely before slicing + enjoying!
---------CONTENTS OF THIS VIDEO----------
00:00 Intro
00:17 Recipe title
00:27 Ingredients
00:45 Recipe
07:05 Ending title
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Baguettes Masterclass with Patrick Ryan
Classic baguettes!
This recipe takes up to 3 days to make, which might seem a little bit crazy, but we promise you the results are worth it.
Get the full recipe here
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(We've had a few comments about the preferment being a little too dry and not looking like Patrick's in the video. He's double checked his numbers and realised he meant to say that you need 290ml water in the preferment. Apologies for the mistake! But, it's a good excuse to try another batch ????
So, for the preferment:
450g strong (bread) flour
7g salt
290ml water
5g fresh yeast (or generous pinch dried yeast)
The rest of the recipe stays the same.)
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This dough produces 6-8 baguettes and the dough can be held in a fridge for up to 36 hours. If you do not wish to bake all the dough at once, simply take what you need, shape it and bake it, leaving the remainder of the dough in the fridge which you can return to at any time within that 36-hour time period. This will allow you to bake fresh baguettes day after day.
Or, bake all the baguettes in one go and freeze them. They're easily brought back to their crispy state by thawing at room temperature then dampening with water and heating the oven for about 10 minutes.
Don't forget, we love to see what you've been baking, so please find us on our social channels and show us what you've made!
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