How to Make Sourdough Bread | Beginner's Recipe
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- เผยแพร่เมื่อ 15 พ.ย. 2024
- Hello baddies! Here is my basic, beginner's sourdough bread recipe 🧡
Recipe:
225 grams bread flour
45 grams whole wheat flour
195 ml water
60 grams active starter (100% hydration, fed 50% whole wheat flour and 50% bread flour)
6 grams salt
Bake 15 mins at 500°F with steam + 15 mins 410°F without steam
(Every oven is different, so feel free to adjust baking temperatures according to what works best with your oven.)
Specs:
80% bread flour
20% whole wheat flour
75% hydration
20% starter inoculation
2% salt
Music:
Solo Sky Music - • Thinking Of You | Solo...
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I've seen a lot of sourdough recipes and have found a few I combined to make the easiest, quickest method possible for me that still produces great results. I have to say I think this method beats all I've seen before in time and effort. Because I don't like to leave things to chance or eye evaluation though, I always measure the rise of the dough in the bulk ferment period. Put my dough in a transparent, even container with an elastic band and once it's risen by 25%, do the pre-shaping, final shaping, and to the fridge overnight
Thanks so much ! 💜 I like measuring the bulk in a clear container too, especially if it’s a recipe I’ve never worked with before or if I’m including mix-ins, which can weigh down the rise a lot.
Hi Natalie, Thanks for this easy recipe. I have tried twice before this and failed, mainly because of my flour (I guess). This time I got the right flour and used your recipe and method to bake. The result came out perfect. Cheers and keep baking :)
Hi, I'm glad it worked out for you ! Thanks for giving it a try 🙂
Thank you for posting. The bread turned out beautiful, and I bet it tasted great!
Thanks for watching ! It was definitely tasty 😂
Hi Natalie, I just found your channel and I'm so glad I did. I love this recipe for sourdough bread. I made it this morning, and it's the best sourdough I've ever made. My husband agrees. Thanks for sharing. I wish you much success with this channel. I'm a new subsriber.
Hi Bonnie ! Glad it worked out for you and thanks so much for the support 💜💜
love sourdough bread, I haven't made a good one yet, looks easy the way you did, love your vedio subscribed.
Thanks so much, glad you like it ! I've got more sourdough videos in the works 🙂
Hi Natalie look delicious and perfect sourdough bread definitely I will try
Thank you ! Glad you're giving it a try 🙂
hi! my past few sourdough loaves have not been that good:(( but this recipe looks really yummy! I have a few questions- I have been baking my sourdough in a 6.5-quart dutch oven, but how different is it to bake it as you did? also, is it worth it to buy proofing baskets? thank you so much! i will definitely try this recipe:))
Hi ! The results from baking in a Dutch oven come out similar to the method I use in the video. The only reason I use this method is because I like to watch the oven spring as it’s happening, and lowering the dough into a piping hot Dutch oven kind of scares me 😂. I also went the longest time without proofing baskets and I don’t think they’re absolutely necessary, just a nice thing to have. I used to use a loaf pan lined with a towel for batards and a mixing bowl for boules, and my loaves turned out great. I just had to use a lot more flour to prevent sticking because those materials aren’t as breathable as a proofing basket. Hope this recipe works out for you and good luck with your baking 😊
@@BaddieNattyBakes thank you so much! :)
I tried your recipe today!!! It's the first successful attempt after trying 5 other different recipes from before. And I'm so happy I could cry T.T thank you so much!! One sad part is I didn't get as beautiful an "ear" as you did. any tips on that?(:
So glad that the recipe worked for you ! Getting an ear involves two main elements: oven spring and the score. For example, if your dough is weak or over proofed, it won’t be strong enough to get good oven spring and the score won’t bloom in the oven. Another aspect of oven spring is making sure you have enough steam in the oven. Lots of steam will keep the crust soft enough so the dough and the score can expand to their full potential. Next, make sure you hold the blade at a 45 degree angle to the surface of the dough, and score with confidence 😅. It doesn’t matter if you score in one quick stroke or several slower strokes, as long as you apply even pressure through the entire cut. It took me a lot of practice to get it just right. Hope this helps, and happy baking 💜
@@BaddieNattyBakes Thank you so much Natty!! im gonna work towards perfecting your recipe (tastes awesome btw)
@@ploooompkin thanks and good luck !
Hi Natalie, so easy n simple steps. Beautiful bread with gd oven spring. Will try yr method. Do bake yr sourdough with top n bottom heating or both with fan ?
Thanks ✨ I bake it with top heating and no fan.
@@BaddieNattyBakes noted. Tq. Stay safe.
Hi Natalie 😊 how much protein does your fluor have? Thank you for the video, I’ve been watching it many times 🤗 I’m going to give this recipe a try very soon.
Hi ! Thank you for watching 😊 my flour has 12.7% protein
Ready to try this out! Im a beginner myself and just wanna ask how do I adjust the recipe if I would like to make a bigger bread? I have a family of 4 and big bread eaters haha thanks for this! All the best to ya!
Hi ! The process will stay exactly the same, all you need to do is double the ingredients 🙂. It will make a big loaf, but will still be manageable to work with. I would just adjust the baking times. Try baking at 450F for 20 minutes with steam, then lower the temperature to 410F and bake for 20-30 more minutes . Be sure to monitor the bread on the second half of the bake, and take it out when it reaches your desired color. I hope this helps !
You can do exactly how much you want by using the percentages in this recipe. Water: 72% of the total weight of the total flour (bread flour + whole wheat). Starter: 22% of the total flour. Salt: 2% of the total flour. If you want the same ratio of whole wheat, that's 20% of the bread flour.
Say instead of a total weight of 531g this recipe makes, you wanted a 708g loaf. That would be:
Bread Flour: 300g
Whole Wheat: 60g
Water: 260g
Starter: 80g
Salt: 8g
Hi Natalie, thank you for sharing your insight and passion for baking.
I'm a novice and tried this recipe as closely as I could. Once it was time for shaping, the dough didn't have enough strength to maintain any shape. The scoring did not register and the baked result seems a bit too wet and dense inside. My suspicion is high hydration but I'd appreciate your opinion.
I agree, I think the flour you used didn't have enough strength to handle the level of hydration. You could try experimenting with different brands of bread flour until you find one with more strength, or lower the hydration by 3-5%. Hope this helps!
Thanks a lot. That makes sense.
Thanks for the Informative video!love your soothing voice:) I wonder how do you get this nice ovenspring with a oven with fan. 🤔
Thanks ! I actually don’t use the fan in my oven, just the regular setting 😊
That bread looks pretty much perfect to me! Thank youuuuuu! I'll definitely try out your recipe and method. :)
Thank you 😊 hope it turns out well for ya !
@@BaddieNattyBakes Prepped dough last night and baked just now.
Turned out great and will def be using again! :) Thanks!
@@chriswhincop7944 Glad it worked out for you ! 😊
Love it; simple
Thanks !
Really enjoy your videos. I'm wondering if there is any particular reason you prefer to use the castiron skillet and the roasting pan for steam instead of just using a cast iron dutch oven or similar utensil that generates its own steam. Thank you.
Hi and thanks for watching ! It’s mainly because I like to see the oven spring as it’s happening, and lowering the dough into a piping hot Dutch oven is a bit scary 😂
@@BaddieNattyBakes I kinda thought it might have something to do with the heavy dutch oven....getting a little tired of that myself so I think I will try the roasting pan on my next loaf too just to see how it works for me. Thanks
@@dashermike3207 Yes the Dutch oven can get quite heavy. Hopefully the other method works for you !
Very good video and lovely little boule.
Thanks ! ☺️
Amazing !
Thank you ! 💕
What pct protein bread flower did you use? King Arthur at 12.7% is readily available here. Are you close to sea level? Great video!
Thank you ! Yes I’m using King Arthur bread flour at 12.7% in this video, and I'm also close to sea level 🙂
@@BaddieNattyBakes What brand and protein% Whole wheat flour did you use?
@@TheInsideCabin I use King Arthur whole wheat flour with 14% protein
@@BaddieNattyBakes I have started making my first loaf with your recipe. Glad you are using flour that is widely available.
@@TheInsideCabin Good luck with the recipe and let me know if you have any more questions 🙂
Wow that’s beautiful 😻
Thank you ! 💜
@@BaddieNattyBakes how long do you rest the dough between the two coil folds
@@ashurahisaacs7568 Hi! It depends, anywhere between 30 minutes to an hour. I just wait until I see that the dough has flattened out and could use some more strength. I also like to do all my folds in the first part of the bulk fermentation, and leave it to rise undisturbed for the last 1-2 hours 🙂.
Does over fermentation affect the oven spring?
Yes, over fermentation can lead to poor oven spring because the gluten structure will degrade over time.
Natalie, would you mind sharing with me the brand cast iron pizza pan you use?
It’s a Lodge 14-inch cast iron baking pan 🙂
@@BaddieNattyBakes Thanks!
Do we need to change resting times and baking time if we are doubling the recipe?
Hi ! No need to change the resting times, but maybe add 5 or so more minutes to the last part of the baking without steam.
Hi! is there a recipe on how to make the starter?
Hi ! Unfortunately I haven’t made a starter recipe video yet 😅. Will work on one if people would like to see it ! But there are also lots of great resources online on how to make your own starter 🙂
hi, what was the protein amount of the flour you used?
Hi ! It was 12.7% protein.
Great tips, I'm off to try it now. Music is distracting esp. switching left/right stereo. Looking forward to my first success.
Thanks and good luck !
How many minutes between folds?
Hi ! Any where from 40 minutes to 1 hour. You’ll know it’s time for a fold when the dough flattens out 🙂
AAA+++Bedford, Texas
How to mix sourdough bread by using a stand mixer
Hi ! Just put all the dough ingredients in the bowl of your stand mixer and mix on medium speed using the dough hook attachment. Mix until the dough passes the window pane test, which usually takes 8-10 minutes. Just be careful not to over-mix the dough, as this will strain the gluten 😊
Thanks
Very nice. Almost as good as mine 😉
I didn't see any salt, used in your recipe. bread usually tastes pretty flat, without some salt.
Hi ! I add 6 grams of salt at 0:38. I agree it would taste pretty plain without it 😅
5:35 What fell down there? 💀
I made natural sourdough bread and my dough is always sticky and the oven spring is not as good as yours.
Sorry to hear that ! You could try lowering the hydration a bit to help with the stickiness and oven spring. Also make sure that the dough is properly fermented. The bread doesn’t reach its maximum height when it’s over/under-proofed. Hope this helps 💜