How to make "sourdough" with instant yeast
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- เผยแพร่เมื่อ 11 ก.ค. 2024
- G'day, food enthusiasts! Welcome back to Sam's Home Kitchen in sunny Brisbane, Australia. Today, we're diving into the wonderful world of bread-making. I'm Sam, and I can't wait to share my secret to crafting the perfect loaf.
🔍 Let's Get Precise
Before we begin, using a trusty kitchen scale is your ticket to bread perfection. For those of you who don't have one yet, I highly recommend investing in one. It's a game-changer! We're kicking things off with the magic ingredient - yeast. A mere 2 grams is all you need to get started. Fun fact: my trusty yeast has been in the freezer for over 3 years and still works like a charm.
Next, dissolve the yeast in lukewarm water, give it a quick stir, and top it up with room temperature water until you hit 300g. Then, toss in 400g of bread flour, followed by 6g of salt. The salt not only adds flavor but also works its magic on gluten formation.
🥄 Time to Mix
Now, grab your spatula and start mixing. The high hydration nature of the dough might make it a bit sticky at first, but don't worry; the spatula will keep things tidy. Mix until the flour and water are combined, and there's no dry flour left in the bowl. Quick clean-up, and we're on to our first 20-minute rest.
⏱️ The Rhubarb Method
After our break, we're diving into the dough again, using the Rhubarb Method. Imagine your hand is a dough hook, and mix in a hooking motion. This not only reduces stickiness but also builds up gluten strength, which is the dough's ability to trap air - essential for that perfect texture. About 5 minutes of mixing, and we're set for another 20-minute rest.
👐 Stretch and Fold
Time for a stretch and fold - dip your hands in water to prevent sticking, grab the dough's middle, stretch it as high as possible, and fold it. Then, repeat on the other side. This technique helps build gluten and creates that amazing structure within the dough. 20-minute rest, and we do it all over again. We'll repeat this process 4-5 times until the dough is translucent without breaking.
🍞 Shaping Perfection
Our dough is ready for shaping! Use a bench scraper and create tension on the dough's surface as you shape it into a ball. Now, it's time for the last 20-minute rest.
Once that's done, dust your workbench, gently stretch the dough into a triangular shape, fold in the sides, and roll it downwards like a burrito. Pinch the seam to make sure it stays. This process builds the gluten structure and creates a fantastic surface tension for the bread crust to form.
🥖 Score and Bake
Finally, the moment we've been waiting for - the scoring. Keep it simple with one straight score down the middle. This helps with bread rise and the formation of that signature "ear." Also, cut under each side of the crust at an angle.
Now, it's time to bake. Preheat your oven to a toasty 260 degrees Celsius, fan-forced. We need steam for maximum rise, so place a hot pan and a baking sheet filled with boiling water in the oven. Shut the door quickly to trap the humidity. After 20 minutes, remove the steam sources, drop the temperature to 200 degrees Celsius, and bake for another 20 minutes.
🌟 The Grand Reveal
After 40 minutes in the oven, it's time to unveil our masterpiece. A golden crust and a glorious opening await. Cutting the bread open, I must say, this is the closest I've come to creating a sourdough-like bread without the sourdough yeast. Check out the cost breakdown on the screen below:
400g of flour at $2/kg = $0.8
2g of yeast at $17.1/kg = $0.034
6g of salt at $2/kg = $0.012
Altogether, one loaf of artisan bread costs us a mere $0.846!
So, what are you waiting for? Get that scale out, gather your ingredients, and let's create bread magic together. Don't forget to subscribe, like, and share if you found this video helpful. Happy baking, mate!
In summary, with just a few simple ingredients and some expert tips, you can craft a delicious homemade bread that's sure to impress. So, roll up your sleeves, and let's get baking! And as always, stay tuned for more delectable recipes from Sam's Home Kitchen. Bon appétit!
0:00 intro
1:43 list of ingredients
4:24 build up gluten structure
5:49 testing the gluten strength
6:39 shaping
8:32 retarding the dough
9:12 scoring and baking
11:25 outro
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LOVED how you explained and showed all the sourdough fundamentals.
Thanks been looking for this kind of simple recipe as I don't have time to keep a starter
Thank you soo much for that easy sour dough recipe. I been trying for months to make a good sourdough bread..
Thanks
Omg Jennifer. You shouldn’t have! The video is free for everyone!
Amazing, but can I ask you what is your kitchen temperature?
It's amazing how economical home made bread is! You can't even buy the cheapest supermarket brand bread for that price. The house smells amazing when you bake bread too and the flavour and texture of home made bread is unbeatable.
My favourite is cracking into the bread as soon as it’s safe to do so (hot bread means lots of moisture). Crusty shell with moist and soft interior. Can’t get it anywhere.
It’s also healthier for you, and if you enjoy baking bread it also allows you to enjoy a hobby. Only downside is side is, of course, if you don’t like baking 😢😢😢
Also the chance of love handles increase 😂😂😂
I will defo give this one a try! I'm giving up with my starter, feels like I've wasted to many flour just by trying to make it alive. 😥
Thank you for this vid!Letting the dough rise for such a long time is much more healthy for us. The loafs in the stores have risen as short as possible because of the costs.
You’re quite right. Longer rise gives more flavour imo. Commercial production needs to be about efficiency unfortunately.
Long process! 👍
Dang. Less than a $ to make a whole loaf of bread!! I love baking bread!!!!
Hello there, thank you for the recipe. How much protein is in the flour you're using?
Hi bread flour will give you higher success rate. It’s usually around 12%-13% protein. I have found plain flour also works if you can get bread flour easily.
What can i use instead of a bannetton?
Over used kitchen towels with the ends tied up. Does the trick.
@@SamsHomeKitchen great tip! Will do that! Thanks 💗
Can you do this with lectin-free ingredients for inflammation reduction and weight loss? Like sorghum or hemp seeds? Gluten is one kind of lectins which causes all kinds of inflammation from farting to serious auto immune diseases like diabetes, Alzheimer's, and speed up cancer growth.
Where do you buy bread flour for $2 a kilo?
Not sure where you’re based. If you’re in Brisbane, I get mine from “mega continental”. They sell 12.5kg bags for about that price. Used to be cheaper before the war.
Your sound is a bit dodgy sir, sounds like the high end is cut out?
Yeah, I’ve been playing with some post EQ and might have been a bit heavy handed😆
I am curious. All other recipes call for sugar in the recipe. Yours does not. I want to try it with no sugar.
Addition of sugar is to feed the yeast. So that’ll speed up the proofing process. A low and slow levaining process will result in more flavour and more “micro bubbles” in bread
Nice video but your audio is not
Why so? Tell me more
Just found you but noticed that you always seem to have background music. Maybe it's just me but it's so distracting. Would much prefer to hear you speak without other noise...much more calming.
Thanks for the feedback. I did notice the music being a tad louder this time round. Had some hardware challenges that I needed to rush through.
who the fuck has 11 hours to make a loaf of bread....
Have you had days that you just don’t feel like going anywhere?
@@SamsHomeKitchen hell no Im on meth I'm good