The Easiest Actually Good Sourdough Bread (No Mixer)
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- เผยแพร่เมื่อ 17 ต.ค. 2024
- Just beginning your Sourdough baking journey? Start here with this easy sourdough recipe, no mixer required! Get 50% off your first order of CookUnity meals - go to cookunity.com/... and use code BRIANL50 at checkout to try them for yourself.
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RECIPE:
For accuracy, I highly recommend using measurements in grams as listed below rather than volumetric (cups/tsp).
Ingredients:
▪Leaven (make this 12 hours before mixing your dough)
▪100g (7T) water at 90°F / 32°C
▪25g (1T) ripe sourdough starter (fed 10-12 hours before mixing leaven)
▪100g (3/4c) bread flour (12.7% protein)
Bread:
▪275g (1c + 2T) water at 92°F/33C
▪Ripe leaven (see above)
▪400g (3 1/4c) bread flour (12.7% protein)
▪50g (1/3c) whole wheat flour (14% protein)
▪12g (2t) salt
Step 1: Build the Leaven (do this about 12 hours before mixing dough)
1. In a bowl, mix 100g of 90F water with 25g ripe sourdough starter.
2. Add 100g bread flour to the mixture and stir until well combined and no lumps remain.
3. Cover the bowl and let it sit at room temperature for 12-14 hours. The leaven should become frothy, bubbly, and increase in size.
Step 2: Mix the Dough
1. In a mixing bowl, combine 275g 92F water with all of the ripe leaven. Stir until the leaven is dissolved in the water.
2. Add 400g bread flour, 50g whole wheat flour, and 12g salt to the mixture.
3. Use a sturdy spoon to mix the ingredients until a dry clump forms. Then, wet your hand and use it to squeeze and fold the dough until it is homogeneous and there are no dry spots.
Step 3: Bulk Fermentation
1. First Rest: Cover the bowl and let the dough rest for 30 minutes.
2. First Fold: After 30 minutes, grab a portion of the dough, stretch it until you feel resistance, then fold it over itself. Repeat 5-6 times, then flip the dough and round it into a ball. Cover and let rest (a second time) for another 30 minutes.
3. Second Fold/Final Ferment: Repeat the folding process one more time after the second 30-minute rest. After this, cover the dough and place it in a warm spot (about 90-95°F/35C) to ferment for 2 more hours.
Step 4: Shaping Dough
1. Lightly flour a cutting board and flip the dough out onto the floured surface. Grab opposite sides of the dough, pull them out, and fold over each other. Rotate the dough and repeat a total of at least 4 times.
2. Flip the dough over onto the folds and round it while stretching the top down and under to create tension.
3. If using a proofing basket, dust it with flour. If using a bowl, line it with a tea towel (kitchen towel) and dust with flour.
4. Place the shaped dough seam side up in the basket. Give it a few more pull out and folds as shown in the video to create added tension.
Step 5: Proofing
1. Cover and let proof in a warm place for 60-90 minutes.
2. After 60-90 minutes, the dough should have increased in size by about 60%. To test, gently poke the dough; if it slowly bounces back, it is ready to bake. Judge proofing by the way the dough looks, reacts to the poke not the time. Proofing in a cool room will take much longer than in a warm room.
Step 6: Baking
Option 1: Baking on a Sheet Tray
1. Preheat Oven: Preheat your oven to 450°F/232C
2. Prepare for Baking: Flip the dough onto a parchment-lined sheet tray.
3. Score the Dough: Use scissors to make 5-6 overlapping snips on the top of the dough.
4. Create Steam: Spray the dough 6-10 times with water and cover with a foil pan lid.
5 . Initial Bake: Bake covered for 15 minutes.
6. Final bake: Uncover and Continue Baking: Remove the foil lid, add a wire rack to baking sheet, and bake for an additional 30 minutes.
Option 2: Baking in a Dutch Oven
1. Preheat your Dutch oven in a 475°F/245C oven.
2. Carefully flip the proofed dough onto a piece of parchment paper sprinkled with semolina flour.
3. Use scissors to make 5-6 angled snips on the dough.
4. Initial bake: Place the dough and parchment paper into the preheated Dutch oven, cover with the lid, and bake for 15 minutes.
5. Final bake: Remove the lid and bake for an additional 20-25 minutes.
#sourdough #sourdoughbread #easysourdough
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Looking for a more sourdough content? Check out my video on hour to make a sourdough starter: th-cam.com/video/ZHm1aKxAsIs/w-d-xo.htmlsi=z_TMZ_BfGUKwQIGm It's an old one so be gentle. Get 50% off your first order of CookUnity meals - go to cookunity.com/brianl50 and use my code BRIANL50 at checkout to try them out for yourself! Thanks to CookUnity for sponsoring this video!
Big Bread Talk
I got a starter going about 11-12 years ago and the "refrigerator pet" is still alive and making acid and gas to this day. I mill the special flours to use along with bread flour, bake bread or bagels about 1-2 times per week, and enjoy the obcession personally but almost more so when I give stuff to other people. And what's not to like about sourdough levained pizza or focaccia? My baking methods have changed a little but have simplified to precisely what you've shown in this video. I've learned a lot of great cooking from this channel, Brian. Thanks for doing what you do here, and DON'T STOP!
I always make a backup by mixing super active starter with flour until it's almost as dry as sand, then putting that in the fridge. Still works 8 months later.
I’m willing to bet that your friends bite their tongues from commenting because they appreciate your largesse.
Congratz for the long life of your pet !
Mine rarely pass the 2 years mark :(
Hey Bry, what about some videos about box lunch? We office workers will love it!
brY?
@@cwg73160Yeah, it’s short for Brian.
@@TDBoi Oh. So, “Bry” makes no sense.
@@cwg73160 middle school gets easier, ask your mom to buy you a punching bag or somethin and let that anger out productively for once
I would love if he made a video for some easy Bento boxes
Seriously, thank you for this, bro.
I've been dealing with pain for the last several years and can no longer cook the way I used to love. I may be the only one in the house that loves sourdough, this recipe gives me hope that I can follow the instructions you provide and create something substantial outside of our bread machine. Love your channel and instruction! Thank you!
I got into sourdough a few months ago..... so far its been great and I make a small loaf once a week. In the recipes that I've looked at, none of them mention the leaven. This sounds like a game changer! Now I'll do it the right way....your way! Thans Bri!
In 1920s My grandfather bought a Bakery in the California Sonoma Wine Country. He then went over to the Sonoma coast. Late in the evening he mixed some flour and water in a crock. Left the crock overnight in a Foggy meadow overnight....that became his starter.
It is still is in use today after winning hundreds of awards over the years.
You keep it simple, I like that. 😂
Makes me think about my sourdough starter and if it’ll be passed down
Love this video. Very thorough! Sends me back to school when we had to keep our sourdough starter alive for the whole semester. You haven't lived until you get graded by your chef professor taking a whiff of your starter to judge for funk...!
Been on the fence about baking my own sourdough bread. This video changes everything. Today, I make some sourdough starter.
Hey brian I am a university student and your " The Easiest actually Good " series is actually helping & helped me a lot cut both time & effort and as a student I haven't got the equipment's need to make fancy stuff so this series is a life saver keep it going Love from India
I’ve been using your recipe for sourdough bread for now about five years. Every time it comes out great! I’ve tried others when I first started making bread but yours is the only one that gives me consistent results…love the new version too. I trust your recipes and watch them often and got others to watch you also. Blessings 😊
Hey Brian, my name is Paul. I live in the greater Greenville South Carolina area, there’s only one good bagel shop here, there used to be two the other one went out of business, anyway I bake a lot of sourdough and sourdough bagels and now using a leaven has been a game changer for me. I’ve made four batches since watching this video and I can already see like a master level step to baking. We watch a lot of your videos, my wife and I and think that you are just inspirational a great teacher and just an all-around nice guy thank you so much for this video, I will never go back to the old way of just using a starter into flour, it’s always gonna be a leaven. By the way, you explain and teach in a level that is understandable and not overwhelming. I thank you for that too.
One of the most satisfying feelings is when you cut into bread that you have made and it tastes awesome.
I’m way too lazy/unmotivated to make my own 🥖 but I always enjoy watching Brian making it😊
For real even this "simple" recipe will take up half my weekend for one loaf of bread lol.
I’m so glad to hear I’m not the only one 😅
Put the time in and you'll have something learned for the rest of your life. You share with others you love and they'll love it, too.
Seriously, is this 1950? Who has this kind of time? 😂
@@aaronbailey23 People who make TH-cam videos for a living I guess lol
Hey, Bri. Your garlic bread recipe got me into bread making and now I'm required by my family to make some at every family gathering. Thanks a ton!
I used this recipe a few days ago. The best sourdough I have made so far!
Thank you kind Sir, for reading my mind and knowing I was struggling with my sourdough attempts and needed a "basics of sourdough bread" video to help me along. Excellent vid!
Just found you from Chef Brian and Frenchie reacting to your PB&J and I've been wanting to remake my sourdough starter so this came in right on time!
I was searching for a pizza recipie a month ago, you posted, 2 weeks ago i made pancakes for the first time, the next day you posted a pancake recipie, AND YESERDA IN THR MIDNIGHT I SEARCHRD FOR SOURDOUGH AND YOU POSTED!!!! I love your content brain the pizza recipie was AMAZING
Dude I went from your video last year about making a boule in a Dutch oven in a few hours to now I have developed my own recipe making 2 boules of high hydration sourdough every weekend that takes like 30 hours (well 24 of it’s in the fridge but still) lol. You got me so into bread it’s crazy lol
Thank you SO much! I’ve made two loafs so far and super impressed with myself lol. I’d like to make smaller boules to share with family this weekend. I’m planning on separating in the shaping stage and proofing in lined cereal bowls. Then putting three at a time in the Dutch oven. I just don’t know the cooking time? Would it be different? Thanks so much Brian you’re my new muse. 🎉
WOW! After following the starter video, I made this bread today, and it came out really good!! Thank you so much for your videos and recipes😊
Omg, thank you so much for your crystal-clear video !
I'm an enthusiast amateur baker for a few years now, I make decent bread and a cool sour dough, since I read a looooot of tutorial and bakery books.
But I learnt so much in this video !!
I'm impatient to try all the few improvements I could detect.
And I'll make a blog post about it, with sub-chapters and timecode, translated in french for all my non-english speaker friends.
I ❤️ sourdough and so does my family. When I go through the process, I always make 2 loaves.
1) I love my lodge multi-cooker over a Dutch oven. (No discoloration of the coating and most importantly you can load the loaf on the short side reducing the risk of burning yourself.)
2) I have also started experimenting with cold-starter method. Admittedly I am a sourdough rouge in that I never discard and always keep my starter in the fridge. Every time I make a loaf I feed the starter and leave on the counter for 3-4 hours then stick it in the fridge.
3) I also prefer a cold fermentation process to deepen the sour flavor.
yeah, i was pretty surprised to see bri throw away the discard. there is no reason to do that, just feed it 24 hrs before you need it
Protip for a warm place: just turn your oven light on. They generate a good bit of heat on their own, and normally keep my oven between 90-100 Fahrenheit without actually turning the oven on.
gotta be careful, some oven lights can become too hot.
I made this yesterday. It turned out great and in one day! One and done 🎉
Thank you, thank you, thank you for the spritzer tip, such a perfect idea! I love your channel for the tips and techniques you share with us! Have a great day!
Brian, you are my hero. I've made so many of your recipes and love every one. Just knocked out this sourdough over the weekend and it is incredible. I'm literally eating it right now.
Thanks, Brian, for refreshing your sourdough video! I have three things to add:
1) To all those who might be intimidated by sourdough, don't be! Most of my loaves look nothing like Brian's, but even an irregularly shaped loaf with some holes in it is SO FREAKING GOOD. Anytime I pull a loaf out of the oven, my children devour half of it before it's even properly cooled all the way.
2) Hey Bri, I'd love advice on getting the bread in more of a sandwich loaf shape - my kids love grilled cheese sammies from the sourdough bread, but the boule shape make is hard to get very many slices that work for those, and the size varies considerably.
3) Another alternative to the dutch oven is a cast-iron pan with a "burger cover" on it. It's just a half-dome of metal that people use to put over their burgers on the grill to melt the cheese, but I got a 12" one that fits perfectly over my cast-iron pan for like $15 and it works great for trapping the steam during that first bake.
You can bake sourdough in a loaf pan for sandwiches. It won’t have the same crust as the boule but it’s still delicious!
@@dawn19mariaPut another loaf pan upside down on top and its almost the same as the Dutch oven.
This channel is so useful for practical applications and the home cook. Way better then some others like Josh W where you need a million hours and pieces of equipment
I think you're one of the most talented and well-schooled/experienced bakers and cooks ever to be on American TH-cam videos I always watch your videos even though I don't cook that much in my senior years. You're just fun and so informative to watch. Thanks By the way, I WILL BE BAKING some breads in cooler weather this fall.
Aww thanks! Good luck with the bake.
The groove moves are back! Way to go, Bri! 😊
Seriously good timing. Made a starter the other week and have been looking to bake with it. This video has added some very useful information compared to your previous sourdough video.
Definitely an inspiring sourdough tutorial, thank you.
Your reveal of your Dutch oven bread loaf brought back happy memories, and mine wasn't a sourdough bread, but a no-knead overnight bread loaf.
I have failed with sourdough starter, so will watch your recommended video on that subject.
Bri, you have motivated me to pull out my equipment and bake all weekend. Thanks.
My technique needed every frame of this class. Thanks Bri!
Definitely using this next weekend. Made my first ever loaf today, and I got my seat on the struggle bus for now.
New tips!!! I’ve done about a dozen loaves from your “1 dough 3 loaves” (version 2). Always the boule. I see some cool new things to try. Two questions, why no spritz in the Dutch oven? Tips for adding things like roasted garlic and cheese?
I bake lots of bread, and have really appreciated your dutch oven method in the past. Thanks for the details explanation of step one. I think many people get very frustrated with sourdough breads becuase all the recipes focus on the post leaven process. It was long a big mystery to me how to use a starter in place of yeast. This video made it clear and even gave some pointers to an old hand like me. Thanks so much. Now if I can only figure out how to get my wife to like sourdough flavor. 😞
Would you consider doing a video on recipe development? Maybe your thought process going into it, tips for testing, things like essential elements etc. Could be cooking/baking.
Dried starter - vacuum packed in a mason jar makes a great backup.. It takes about 2 weeks to get it fully back to life when you revive it. it takes multiple feedings ! We have also frozen starter in ice cube trays a deep freezer, then vacuum packed, and brought it back to life. Backup your starter.. one day you will thank yourself! Final rise... we use a parchment round, and transfer that directly to the heated dutch oven.. a few spritzes of water, and cover with the lid for the first part of the bake... the Parchment works wonderfully, and it's super easy to extract the finished loaf. We reuse the parchment 3 or 4 times before making a new round!
Proofing. we usually put it in the microwave, covered, with the door ajar. Yeasties are pretty happy in there !
If you want to play with a crumb.. try adding a tablespoon of vinegar. We are partial to homemade apple vinegar. 1 gram of unflavoured vitamin C strengthens the glutens, helping build greater volume. Diastatic Malt helps feed the yeast. Malted barley flour also does the same thing.. you only need 3 grams or no more than 1 teaspoon.. do not over do it ! Each of these are considered to be dough conditioners. We have been doing this for years, and love the results. Google each of these. There is much to learn ! Try just one, or any combination.
I encourage readers to try to make this bread. Once you get the hang of it, you will wonder what all the fuss is about. with or without dough conditioners, the results are absolutely wonderful ! We make it a couple times a week. When the children show up, we make it every other day.
Ohh, can not eat the whole thing before it dries out ? No problem. We cut ours in quarters once it has cooled and put them in the deep freeze. If you are in a hurry, nuke it on medium power for a minute. that should be enough to cut off a couple slices. You get fresh from the oven crumb for 4 days straight, right from your freezer !
Another hint... we have in a pinch, used exactly the same techniques Brian uses, but used instant bread yeast. Everything happens faster. Do pay attention to hydration levels, as the leavener flour and water must be accounted for when you are cheating ! It does not have the sour dough taste complexity, but it still blows the doors off grocery bread, for about 1/4 of the cost !
Thank you Brian for making the video !
2 weeks!!!???
Starting afresh takes way less
Just so you know, you can easily go several months without feeding when you keep the starter in the fridge. Needs a little bit of love once you do decide to bake, but it won't die.
Yep I'm quite mean to mine... 😂 Maybe once every two to three weeks
I give it no love at all after a month or so in the fridge, yet it comes back to life asking for a hug lmao
Yes! that is what my dear DIL said when SHE gave me a bite from HER well aged Starter ! And WOW does it Ever GO when you make a leaven! First time, was like THE BLOB had landed on my counter - container TOO SMALL ! LOL - sure Smelled Great, though!
Yay Bri!, this video is even better than before! 😃
So clear, so easy & a little slower 😉 thank you.
I made my first loaf yesterday & it was magnificent 😊 thanks so much for your fantastic videos 😊
every time I make a bread from your videos, it is perfect! In addition, I am adding the fried onion (to orange, not to brown) before I move the dought to basket, and they moves the taste to higher level. I just do not know what is the yours "bread flour" - in Europe (or in Czechia) we have many types of (not only bread) flours. From my experience, it seems that you are using wheat bread flour because when I tried to mixure it with rye flour, it was more "watery" but the result was still perfect.
Looks perfect. Your holiday sides video made me the designated green bean casserole person of the family and I'll happily become the designated sourdough person with this right here. Thank you as always Lagerstrom!
Thanks for watching. The BGC is one of my favs.
Hi Brian, I love your methods and techniques but I really want to use fresh milled flour. Have you ever milled and baked with fresh milled?
I made my first successful sourdough bread!!! Thank you so much!
I finally got a 5.5 qt dutch oven. It's a Lodge, but it's definitely good enough to make some bread. I'll be giving this a try.
Thanks for this! Can you recommend adjustments for making this at high altitude? I'm about a mile up... Thx!
You have the cleanest and best videos on youtube dude
🙏🙏🙏
Omg Brian, I literally was gonna look up sourdough bread recipes today cuz I just fed my starter yesterday and here is your new video! ❤
I was using your older video that uses AP flour with mixed results. Just tried this one and found it much easier with the lower hydration. Won't win any awards but reasonable crumb and great oven spring.
Brian! I started with your original bread post and then got to the Tartine Sourdough. You've been a bread mentor. Would love to see your sourdough pizza dough recipe
my sourdough pizza recipe is the exact same as my bread. depending on your preferred baking method you may want to reduce the hydration.
Dancing Bri is back!!! 🕺 Lol this is super helpful, i'll be giving this method a try soon! Thanks as always :)
After shaping, can you pop the bannetons in the fridge for more flavor development? If so, do you recommend baking them cold or letting them come to room temp? Thanks in advance, love your vids!
Following this question
Hey Brian quick question, what temp is too high for bulk fermentation and proofing? I'm in Florida so I'm wondering if I can do these steps outside?
You’re definitely a bread master! Thanks for sharing!
Hey Brian. I recently watched another video of yours - Your First Sourdough Loaf - and it is slightly different than this one. In that one you recommend all purpose flour because bread flour is too strong. Also, you have leftover levain in that one - here you use all of it. I made your recipe from the other video and it turned out great (although I reduced the water a bit) Does the recipe in this newer video produce a better loaf or would you say they are pretty close to the same? Thanks so much! Your videos are great! After having made many failed loaves, the loaf I made with your recipe was great!
It’s been a rough couple of months but Brian’s back to dancing
My mom sent me this cause she has seen my struggles haha. My starter looks SO healthy, it's bubbly and triples in size after every feeding and is a little over a month old but my loaves are just awful. I'm trying this one right now so wish me luck 🤞
Update, it worked! But I've done it again after the successful loaf and the second one was just a soft, gooey, flat mess. But of course, baked anyways. It stayed flat and gummy
Loving the regular uploads!
I screamed when you brought back the out to dance moves. Thanks for another sourdough video bri! Would love to see more video on quick eats with the loaf.
What size dutch oven do you use for sourdough?
Also, did you spray the dough with water before putting it in the dutch oven? I don't think you mentioned spraying it when using the dutch oven, but I'm wondering if it just didn't make it through the edit.
Thanks.
Yet another fantastic video, Brian. I'm going to check out your sourdough starter video and get this going. Sourdough bread is my absolute favourite
the intro of "hey if you're new here" was very amusing seeing as ive been watching you for over three years now hkjhg like yes brian i know who you are dude
Does the starter have to be at its peak to prepare the leaven? And does the leaven need to be at its peak to begin mixing? I’ve just started my starter this week and looking to make my first loaf this weekend. My starter has been peaking at 4-6hours after feeding. If my starter peaks at 4-6 hours, would the leaven prepared with the starter peak at the same time?
great, now I have to try this
@brianlagerstrom is a 7quart Staub too big for sourdough? It’s 11 inches. How many inches is your Dutch oven?
In case anybody doesn't want to feed their sourdough every week if they take a break, you really don't have to. I've gone months.
I have also gone months! I have questioned many times if I have starved my starter to death and wondered if I'll kill myself resuscitating and making bread with it, but it still makes bread and I'm still alive.
Hey bri, I been feeding my sourdough starter for 15 days by now using bread flour and rye flour. Y starter seems to be good but when making the Leaven it did not double or triple, looks more like an over mixed pancake batter. Any suggestions?
Trying this one right now but had to swap out bread flour for all purpose and whole wheat for rye and extra wait times...we'll see how it goes
🤣You say easy. I say for a Baker! But, I'm sold on the Dutch Oven and maaaybe one day I will learn to bake.
Good tip that's missing is to use something like rice flour to dust the basket, ap flour likes to stick quite often and can make it a pain to get the dough out. Cool vid.
The leaven is basically a preferment, similar to a poolish. It's entirely not necessary, you can just scoop from your starter until it's too little and needs a feed. But that means uneven proof times.
I got into sourdough during lockdowns and made it once a week for nearly 2 years. I lost my little record notebook and my starter when after a falling out with my roommate. Havent had the initiative to start over
Hi! Love your videos🥰I’m very new to baking sourdough, and have my first starters at three days. Both of the starters smell a bit funny, pretty sour and not very good. Is it supposed to smell strong and sour like that?
There need to be local groups to share starters. Throwing out so much starter that could easily be donated to someone else who wants a starter started….
There are tons of recipes for sourdough discard. I keep mine in the fridge and make, pancakes or cookies or muffins or whatever strikes my fancy
There are definitely local groups sharing starter, but a home baker only needs to do that discarding when the starter is very new. If I had to do it twice a day forever, I would have already given half a cup to everyone I’ve ever met several times
@@codename495 once your starter is in a happy place, there is no need to renew it more than once every 5 days. We use a 500 ml ( 2 cup) wide mouth mason jar, and put a lid on it, but no screw ring. The night before we want to use it, we create the leaven and stuff it in the microwave, door open, and sit it on a sandwich plate. It can overflow! We have been using 50 percent hydration starters and Leavens for years. It makes the math super easy! 50 percent water and flour by weight. You choose the weight that works for your loaf. As long as you account for all the water and flour in the total recipe, it will work. We like 62 percent hydration.
If you are worried about waste, you can reduce the amount of feeding and starter dramatically while keeping the ratios from your favorite recipe. I think Brian's recipe linked in the description is one of the better designed ones in terms of scale but I've gone as low as 10g flour and 10g water and it's been fine, you just need to be careful when measuring since one gram over can cause a 10% spike lol. Ratio really is the only thing that matters not total starter amount when in maintenance mode. Remember this really is just a low tech cell culture, which in labs is done in 6 well plates that can contain only 3ml at a time! Just remember to scale up across a couple days before bread baking.
Awesome video! l am thinking of trying this in my well used aluminium lMUSA caldero with the removable bakelite knob on the lid next time l feel the need to no knead a loaf.
Is leaven a part of the discards? I hear from other bakers use the discards to make bread. Does that mean I need to make leaven first?
For those who don't want to do math, this is a 70% hydration dough, which is a soft dough and takes a little delicate touch when dealing with it, but produces a high bounce in the oven.
So does this recipe require same day baking or can I leave it in the banneton, in the fridge for a day?
First thought with Cook Unity was for our 80+ old parents, however they live in Halifax, Nova Scotia which is outside their delivery Map.
Very nice recap.
Personally I prefer to ferment at a lower temperature. More room for error, more flavor development and it fits my schedule better. I swear it also seems to produce better coloured crusts
Every summer when it's like 25°C or up, the faster fermentation times bug me out. :D
Small tip for strengthening your starter & LEvain: use a 1/10 ratio on starter to flour and water, rather than 1/1.
Bake with Jack's "scraping method" captures it very well.
What "lower temperature" do you use ?
Love seeing sourdough vids from you again!
I bake bread with just my starter. You said you couldn't? This video is different from your older video. Which one should we try? the oven times are different, for one... thank you! 🙂
Just shaped my loaves and put them in the warm oven for their final rise. It’s gonna be siiiiiiick!
Could you use a heat mat to keep the dough at the right temperature?
When I bake a sourdough boule, once it cools I cut it in half and put 1/2 in the freezer and split the other half into two 1/4 sections. Having 2 cut sides on each section tends to dry the bread out faster. How do I shape and bake a batard instead? I actually do have an oblong Dutch oven that would work, but I’d like your input. Thanks.
Great video Brian. One thing I think you omitted that is super crucial is resting after baking. Cutting too soon before the bread has adequately cooled can ruin all your hard work.
just this past weeks i've been wondering why my bread sucks. I think now I know why, thanks!
Sourdough bread original made really due to lack of refrigerator now something people love to eat.
do you have any advice for a more consistent crumb structure. I love making sourdought but my loafs have gaping holes in the crumb that make it challenging for a sandwich or anything like that.
Do we need to use bread flour or is all purpose unbleached flour ok?
do you spritz the dough in a dutch oven similar to what you did on the baking sheet?
No
Do you still spray with water when using the Dutch oven?
Looks amazing!
Why im not subscribing to this guy? Amazing tips, thank you, Brian!
Hi Brian, noticed the Ninja Creami container. Any recipes / videos in the works for that or any recommendations? Using it almost every day in summer and loving it.
Alot of people have requested so I think I should dive in.
The use of a leaven will be a game changer for me because my current sourdough recipe using starter directly into the flour requires a bulk fermentation overnight!!!
the flavor development from secondary overnight fridge fermentation is totally worth it.
Hey, how about if i want to let if proof in the fridge over night, does that change anything?
You can save the sourdough starter discard in the fridge and use it in various baking applications.