Sourdough Country Bread (Boule)
ฝัง
- เผยแพร่เมื่อ 27 พ.ย. 2023
- View on my website: thesourdoughbaker.com/sourdou...
UPDATED and REVISED recipe of what many people just consider 'Sourdough Bread.' I've increased proofing time, modified my folds, reduced the oven temperature, removed the ice, and added an optional expansion score.
This version is hand-strengthened and uses a Dutch oven bake.
I have a separate video for this recipe using a stand mixer to strengthen the dough. View it here: • Stand Mixer Sourdough:...
Ingredients:
350 g filtered water (1 1/2 cups)
100 g active starter (1/2 cup) (or up to 150 g [3/4 cup] for an expedited rise)
465 g bread flour* [see notes] (3 3/4 cups) (you can use more flour [500 g; 4 cups] if you're a beginner and need a dough that's exceptionally easy to work with, or want a more closed crumb; you can use less flour [450 g; 3 1/2 cups] for a higher hydration/even more open crumb)
10 g salt (1 1/2 tsp)
Directions:
1) Mix all ingredients together to form a shaggy dough.
2) Allow the dough to rest for 30 minutes before beginning the strengthening process.
3) Strengthening: Complete six sets of folds, the first three 15 minutes apart, and the second three 30 min apart. I like to start with stretch and folds (1:12) for the first three folds, then transition to coil folds (2:27) for the remaining three folds. But, you can stick with stretch and folds the entire time if you prefer.
4) Bulk rise: Let the dough rest until it increases in size by at least 75%, or up to (but not over!) double (about 6 hours).
5) Pre-shape (5:16): Use wet hands to remove the dough from the bowl and turn out onto a clean counter (you can flour it if you feel more comfortable, but it should not be necessary if the dough was properly strengthened and fermented). Then, using a bench scraper and your hands, tuck and tighten to form a round. Rest, uncovered, on the counter for 20-30 minutes.
6) Shape (5:49): Lightly flour a banneton (or a towel/cheesecloth inserted into a 1.5 qt mixing bowl) with rice flour to prevent sticking, or regular flour if you don't have this option (though, some sticking may occur as the flour is absorbed into the dough during the resting period). Scoop up the pre-shaped dough and flip it over, so the smooth side is on the counter. Fold the left and right sides of the dough into the middle, then repeat with the top of the dough. Last, take the bottom end of the dough and fold it all the way over, so that the seam you have just created is now touching the counter. Using your hands (wet, if needed), tuck and tighten the dough into a smooth ball.
7) Transfer to banneton: Using your bench scraper, scoop the dough off the counter and place it, seam side up, into the banneton. Pinch together any holes or open seams, or stitch if needed (7:19). Cover with a plastic bag.
8) Transfer your dough to the refrigerator until the next day (8-16 hours).
9) The next day, preheat your oven to 450 F. Insert a Dutch oven onto the top rack, and a pizza stone or baking sheet on the bottom rack** [see note]. Preheat your Dutch oven for at least one hour before baking.
10) Remove your dough from the fridge. Turn it out onto a silicone baking mat or a piece of parchment paper.
11) Using a razor blade or bread lame, make one score 1/4 to 1/2 inch deep, making sure the razor is angled parallel with the counter for the most prominent ear. (I used one expansion score for simplicity, but you are welcome to score any design you like at this point, as long as you still have at least one, deep expansion score.)
12) Place your scored loaf into the preheated Dutch oven and replace the lid.
13) Bake for 25 minutes with the lid on.
13a) Optionally, five minutes in, score the loaf a second time along the seam where it is expanding (9:57). Make sure to keep your razor parallel with the counter. The only purpose of this is to increase expansion and assure a prominent ear on your loaf.
14) After 25 minutes, remove the lid of the Dutch oven and bake 20 minutes more.
15) The bread is finished when it temps about 200 F.
16) Allow the your bread to cool for at least 30 minutes before slicing (to allow the gluten to settle).
17) Enjoy!
Notes:
*Bread flour: THIS IS ABSOLUTELY ESSENTIAL! I tried this recipe at least 15 times using generic all-purpose flour. Though it does make bread, it does NOT yield fabulous results. The higher protein content in bread flour will help the gluten bind and create a strong dough. You may be able to get away with a high-quality all-purpose flour.
**Pizza Stone/Baking Sheet: This is not necessary, but the addition of an object underneath the Dutch oven helps create indirect heat, preventing the bottom of the loaf from burning. When experimenting with this recipe, I found that my bread tended to burn on the bottom, and this is one thing that kept that from happening. You could also use aluminum foil, or sprinkle cornmeal under the parchment paper/silicone bread sling.
![[TH] VCT Masters Shanghai Playoffs DAY 1 // 100T vs FUT | FNC vs GEN](http://i.ytimg.com/vi/erQ7pGChzxA/mqdefault.jpg)
![[UNCUT] รัฐสั่งหยุดปล่อยคลื่น! แต่หยุดพลังปะทุ “น้องหญิง” ไม่ได้ I คนดังนั่งเคลียร์](http://i.ytimg.com/vi/RmQh47eIiV0/mqdefault.jpg)
Thank you for sharing you have a pleasant clear voice. I always wondered about the big holes thing now I know luv n light x
This is wizard! It's similar but not like any other recipe I've seen (and not like the many I've tried) Its up next for sure.
I hope it works for you!
Thank you for this! Just getting back into sourdough after a hiatus and my skills are rusty 😆 This is the perfect tutorial- simple and succinct, saving to watch again!
Mine too! I second your comment, simple and gonna try it luv and light x
Wow thanks for this video !
This was a lovely easy video (and recipe) to follow thank you. I'm going to try this today 😊
Thank you ♥️ I hope you have great success! ♥️
Thank you :) I will be trying this hopefully tonight
Awesome! I hope you find success!
Really enjoying this method and recipe!! I think I over proofed my dough though cause it turned out a little flat (still tasty though!) approx how long do you bulk rise for?
Yes! Even over proofed dough is tasty, and sometimes more flavorful! Just not as pretty looking.
It takes about 6 hours for me on the counter with no heating aids, but I always just look for that double in size mark as my cue.
If you use a heating device (like a proofer or dough mat) you’ll want to stop before it hits double in size, since the dough will continue to rise in the fridge until it cools down.
I love the straight-sided container for visuals!
Hi!! I absolutely want to try this recipe/process. What is your timing? Such as when you started to when you finished? Thank you!
I usually start in the morning. Folds take about 2 hours, and then it usually takes about 6 hours to double. After that, I shape and refrigerate (about 30 minutes from preshape to final shape and refrigeration). I’m usually putting it in the fridge by four or five in the afternoon, then I bake the next morning.
How long did it or should it take for a loaf like this to double in size?
Approx 6 hours at room temperature 70-72 F
Is having a “prominent ear” a desirable thing? Also, what caused the “tear” in the loaf when it was finished? I’m a super beginner at sourdough. Trying to learn as much as I can. I think your video was very well done! The music was a tad loud which was distracting, but everything else was beautifully done!!!
It is for some! Besides beauty, the ear can be the epitome of flavor. Some may not care for it, but it’s definitely a sign of achievement in the sourdough world.
I’m not quite sure what caused the tear! It could’ve been the way I cut the loaf versus the way it expanded in the oven. Usually, big tears/cracks are a sign of under proofing, but this one definitely wasn’t that.
Thank you! I keep trying to turn the music down as low as possible, while still having it slightly audible as it’s the piece that keeps the video moving and helps me know when to make editing cuts. It kind of holds things together, but I can see how it could be distracting. I will keep working on this part.
Thank you for your feedback! ♥️
@@TheSourdoughBaker wish me luck!!! Started my first sourdough loaf tonight….for baking tomorrow!!! I appreciate you teaching me about “the ear” as I didn’t know it was a thing! 🥰
@@itslowtide4690 Best wishes to you! I hope it turns out
How would you modify this to make whole wheat sourdough?
Do you mean 100% whole wheat or just partial?
@@TheSourdoughBaker partial - I’ve never attempted using 100% whole wheat… unless you have a good recipe for it? What ratio would you recommend for partial?
@@alisonw4617 Use the lesser amount of flour (450 g to start) and sub the amount of whole wheat that you want (no more than 1/2 of the total) in a 1:1 ratio with the bread flour.
If you find that your bread is too dense after making it one time, increase the amount of water, 25 g at a time, until the bread comes out right for you.
For a 100% whole wheat, you would need to increase the hydration to at least 90% for it to come out okay. That’s about 405 g water to 450 g whole wheat flour.
The more whole wheat flour that’s added, the less open the crumb will be. It’ll still taste great, but the looks won’t be quite the same ♥️
@@TheSourdoughBaker awesome!! Thank you so much!!
Hi, what makes this an advanced sourdough?
I call this “advanced” because it includes the entire bread-making process, no steps skipped. I do this to differentiate from my quick bread recipes, or discard recipes. But, this is absolutely just a loaf of bread
Ok, then perhaps you should remove the "advanced" in your title since it's nothing more than a regular sourdough. If you increase the hydration to 85+% and maybe Rubaud I can understand@@TheSourdoughBaker
You really over complicated this... I would not call this "advanced" (what ever that is supposed to mean)... Your silicone mat does not allow your Dutch Oven to close properly, thereby letting all the steam out of it (You can tell because your loaf did not come out shiny, but dull). Also there really is no need to rescore the bread after you scored it. If you score it properly the first time, you will have an excellent ear. Overall you did a fine job, but I would not call this advanced. There is no "advanced" sourdough. Sourdough is all the same, it just takes practice to get better at it.
Thank you for watching my video and for providing feedback.
To address your concerns:
-My Dutch oven does seal properly. And if it did let out a little steam because of the mat, I would be okay with that. I do not like a shine on my bread. I actually removed adding ice altogether because I didn’t find the extra steam necessary. This is purely personal preference.
-You can read my description of “Advanced Breads” if you like. I termed it this in order to distinguish it from “Quick Breads.” By “Advanced” I mean the recipes include the entire bread-making process. I am open to other suggestions if this is confusing.
-You’re right. The 5 minute score is completely optional. You will achieve a more open score by doing it, but it is not necessary. You will also achieve a fine ear by scoring it properly the first time. Some people find this technique life changing, and it’s something going around social media right now, so definitely something I wanted to show how to do in my video. But, it’s definitely a personal preference if you want to do it or not.
Again, thank you for watching my video and thank you for your feedback. Best wishes to you and your baking journey.
@@TheSourdoughBakervery eloquent reply to criticism ❤.
Rude.
Hello!!! I’m a beginner! I have been following all your videos to start in this sourdough life 😅.
The stone that you use, you have to add water to make steam inside, that is correct? How many water? How often? 🫠 I’m sorry if my question is stupid but I don’t know anything about this new world
There’s never a stupid question here! ♥️ Though, I’m not quite sure I understand this one. Are you referring to the baking part of this video?
If so, I use a Dutch oven on a rack above a baking stone. The baking stone keeps the bottom of the bread from burning. The Dutch oven with the lid on for the first 25 minutes provides enough steam that you don’t have to add any water. But, if desired, you could add one ice cube to the inside of the Dutch oven to create even more steam.
The steam simply helps keep the loaf moist as it expands, so the crust doesn’t develop too quickly. Otherwise the crust would thicken and crack, because the temperature was too hot and cooked/dried the outside while the inside was still growing.
@@TheSourdoughBaker you answer me very good!!! Do you consider necessary buy the steam stone? Or with a bowl with water is enough?
Thank you 🙏🏻
@@SharonOMG It’s not necessary, but something you might desire as you advance. If it were me, I would not get it to start out; I would only purchase later after deciding which baking method is my favorite