Sourdough Bread from Scratch | Makin' It!| | Brad Leone
ฝัง
- เผยแพร่เมื่อ 6 มี.ค. 2024
- It’s time to GET THAT BREAD folks, time to MAKE SOME DOUGH!! And yes, getting that bread requires hard work, time, stamina, courage, practice, and a little dumb luck…. plus sourdough starter… and a kitchen scale…. and all of the ingredients listed below.
People get intimidated by making bread, but it’s not as complicated as you think and it’s so worth it in my opinion - as long as you’re not afraid to fail a few times first. Baking isn’t generally my thing since you have to stick to things like “recipes” and “measurements” and “accuracy” and all that technical mumbo jumbo, but the rewards are great, people!!!
Here’s what you’ll need to get that bread:
For 2 Total Loaves:
Flour totaling 1000 grams:
-- Unbleached Bread Flour | King Arthur, 12% protein | 700-800 grams
-- Pizza Flour | King Arthur, '00 super fine | 200-300 grams
Spring or Filtered Water | 750 grams or 75% of flour weight
Sourdough starter | healthy pour, boutta 1/2 cup
Olive Oil | 30 grams
Fine Salt | 30 grams
Garlic (optional) | microplaned | 1 clove
Butter or Duck Fat | for the pullman pan
White Rice Flour | to coat
Sesame Seeds
Japanese Shoyu/Soy Sauce | Healthy pour or 1/4 cup
Note on Sourdough starter: Here’s an article that lays it out pretty clearly if you want to make it yourself - you can ask a breadmaking friend!
www.theclevercarrot.com/2019/...
STEPS // DETAILS:
🥖 Part 1: THE DOUGH
Prepare your ingredient shrine and set that scale to grams!
- Mix in a bowl 800 grams of bread flower and 200 grams of pizza flour ( 1000 grams total flour )
- Add 750 grams of cool clear wourder ( 75% hydration )
- Hydrate all that flour! Make it look like a shaggy little biscuit dough! Make sure there's no pockets of dry flour
- Cover bowl with a damp towel and let rest for 2-3 hours ( or up to 24 hours! ) This is called the Autolyse, or rest period after mixing which gives the flour time to fully hydrate
- After resting, we're ready to add our starter
- Add about a half cup of your starter to the flour mixture and mix with your hands to distribute evenly
- Add 30 grams of olive oil ( 32 for good luck )
- Add 30 grams of fine sea swolt
- WILD CARD / Completely optional - Microplane 1 clove of garlic into your salt and olive oil mixture before adding to the bowl
- Mix it all in reaaaalll nice and let rest for 15 more minutes before Kneading
🥖 Part 2: THE KNEAD
Dump the bowl and let's get ready to roll... ( or use the bowl if you find it helpful)... It's all about finding that rhythm and technique. Kneading causes the gluten strands to get stronger and longer. The more a dough is kneaded, the tighter and more regular a baked loaf's crumb will become.
- Slap and Fold
- Slap and Fold
- Slap and Fold
Tip: Look for a nice silky smooth texture in your dough. You want it to be nice and stretchy. Try the window pane test! Tear off a chunk of dough and stretch it between your fingers. If the dough tears, you haven’t developed enough gluten and it needs more kneading. If it stretches without breaking, making a windowpane of sorts, you’re done and you can let the dough rest.
- Once you're happy with your dough's consistency, place back in the bowl and cover again with a towel for 1 hour, room temp
- Let dough rest for 1 hour covered before another kneading session
- Kneading round 2 ( pre-fermentation )
- Lift and Fold
- Lift and Fold
- Lift and Fold
How to tell when your bread dough is kneaded enough? The dough is smooth. It springs back when you poke it. It passes the window pane test.
OK! We're ready for our 24 Hour Ferment.
- Let dough rise, covered, room temp for 24 hours
🥖 Part 3: THE SHAPE
- Empty your dough out onto a flat surface with some bench flour so that it doesn't stick
- Split that baby right in half
- Add each half of the dough to a proofing basket lined with a little bit of rice flower OR a buttered up pullman pan lined with sesame seeds
- Let each loaf rest, covered, at room temp for 40 minutes and then overnight in the fridge. Tomorrow, we bake!
🥖 Part 4: THE BAKE
Preheat oven to 475
Loaf A: Sourdough Boule - Put in a dutch oven lined with parchment paper, with a lid
Loaf B: Pullman Sesame - Put in a rectangular pan with a lid
- Bake 25 mins at 475F
- Take it out and give a looks
- Bring temp down to 400/425F
- Take lid off of Loaf A
- Back in the oven for another 30-40 minutes, check at 30 minutes
_________
Don't forget to subscribe, ya turkeys 🦃 - / @bradleone
/ brad_leone
/ brad_leone
www.bradleone.com
_________
Shot by: Ian Deveau
/ iandeveau
Edited by: Scott Pearson & Hobson Feltus
Produced by: Brad Leone, Carolyn Gagnon, Ian Deveau, and Hobson Feltus
_________
Local Legends and Makin' It Theme Music | Harrison Menzel
/ wanderbust
Logo Design | Dylan Schmitz
/ dylanschmitz
MB010FZ031Q7UX1
![Fc ครับ ขอแนะนำให้รู้จักกับ "น้องเปียโน" l [Nickynachat]](http://i.ytimg.com/vi/HQU6Q_IYTLo/mqdefault.jpg)
Hey Br(e)ad. Baker here. The anti-microbial properties of the raw garlic in your dough is actually hindering your yeast activity. Garlic should be applied either immediately before you bake, or afterwards. Along with the cold, it’s probably the reason your dough didn’t ferment as much as you’d hoped. Hope this helps and good luck on your baking adventures!
old wives tale.
@@rivv4902 It's not. It contains allicin which is anti septic. It is also contained in onions
@@rivv4902 Still is a fact
@@rivv4902 No lol Raw garlic literally kills yeast. All bakers know not to add it to a rising dough
Did you know you can dehydrate your starter and have as a backup? You are not being paranoid at all. I lost a starter once and had to start from scratch 😅
takes me back to the claire x brad sourdough video (:
Good times before….well you know. We need a reunion with them.
When brad started talking about "his way of folding the dough" it immediately took me back to the two of them!😂
"Hey Claire?...... Hey Claire??.......... Hey Claire?!?!....." lmao
Just came for this comment!! They really do make a great team!! I propose a request for a reunion! Who’s with me?
When Claire tastes the off bread, one of my fav Bon Appetit clips.
Literally was just thinking "I wonder what Brad from Bon Appetite is up to?" Little google. "Oh hes got a youtube chanel why am i not subscribed".
So here i am.
Brad: "When baking we do grams. Period."
Also Brad: "1/4 Cup healthy pour of sourdough starter."
I love how this wasn’t a perfect bake but they still posted. Baking is like this!
I think you might need to rewatch your video with Claire. Do a 3-4 hour bulk fermentation in the bowl/whatever container you prefer. Then get your dough onto your counter and do a pre-shape of your two loaves.
Leave them uncovered for about 45 minutes to form a nice skin on top of the pre-shaped dough. This way it won't stick to your counter and you won't be in the need of flour everywhere. Shape your dough as desired and put it into your banneton. After shaping I prefer leaving it on the counter for about 30 minutes to an hour before putting it into the fridge for about 12 hours.
Your dough looked really well-proofed and gassy before you took it out of the bowl and knocked out the gas in it. If you puncture a dough like this it can be quite hard for it to regain its buoyancy once again.
Hopefully Claire sees this to see how much you've improved since the It's Alive episode. Nice to see some of the lessons taught during that video being applied here (precision in grams, windowpane'ing, knock for hollowness, etc). Great stuff.
Oh my goodness - I’ve MISSED Brad energy! Thank you for this - love the positive, FUN vibes! Bread making never looked this good. 😊
Love how brad singing a song says waTer without issues and it just sounds wrong. Then right back to normal talk and it's wourder again. Love you man, been following you since the early days of it's alive.
You got me started on my cooking and fermentation journey and inspired my love of cooking. I have a sourdough starter (Gertrude) that is just over a year old. Excited to cook this bread. You are great. Excited to watch.
i love gertrude!!!
I like to dissolve the sourdough starter in the water first. It makes it significantly easier to incorporate. An autolease without the starter is missing out on that fermentation and gluten development from the breakdown. Brad also didn't mention his water/flour ration in his starter. Normally a 50/50 ratio is used but he poured his in which makes me think it is more water than flour which could throw off the 75% hydration ratio in the end. Also using g and switching to cups seems like bad practice. Also most folks might choose to let fermentation build the gluten rather than doing it by hand. You can make amazing gluten with just 3-4 stretch and folds and 4-8hrs time. Brads stretch and folds were cool to watch. I rate his technique a 11/10 for style. Like Brad said, there is no wrong way to do it and all of my comments are learned suggestions from over a decade of baking sourdough everything.
Bro, I think the fermentation halted because of the addition of garlic. Garlic is anti-fungal, right? You taught me that, buddy. I think it killed some of your starter yeast. Looks great and I’m sure it tasted fine, but that might have been what did it.
It could have been the garlic or also the lower temp overnigh or the combination of both. Either way they looked great to me..
Yeah definitely didn’t help as I think about it. Especially that medicinal grade a garlic. Good call
I knew the Wayne's World reference immediately and loved it.
lmao that super subtle hold music during the math calculations was killer
7:09 Marty Robbins! Just when I thought Brad couldn't be cooler
Brad singing Marty Robbins Trail Songs and using iffy 21st century spring water got my cognitive dissonance up.
I’m in tears laughing when he started singing. Absolute perfection
Thanks to New Vegas I have a love for Marty!!!
Don’t bears pee in it?🧸🧸🧸😬
I love Brad and bread, I could watch Brad make bread all day.
I love how bread making is so picky, and I think Brad really showcased it here, in a great way. There’s so many variables and it’s all a crap shoot unless you’re in a controlled environment.
I don't measure precisely at all, pour the starter till most of it has oozed out, just scoop the flour loosely and eye it, fill the water and mix till it looks right. Only measure the salt
Turns out just fine every time lol. Bread is bread, people overcomplicate this
Happy discovery. I knew you were out there somewhere. Missed you. He's alive.
I love how you address the bread is different each and every time❤
Every time I bake sourdough I have Joshua Wiessman and Brad guide me through the process. I think I’ll put this video in the rotation.
Obsessed with the idea of brushing soy sauce on the bread before baking. Never seen that anywhere else, but I'm trying it immediately.
doubled starts are fine. never apologize for backing up your hard drive
There should be some sneaky Claire cameo.
She should be a guest on here! First person I thought about
Garlic might have nulled the starter 🤔
came for Brad, stayed for the bread
That loaf baked with the dutch oven looks amazing.
Holy fuck I just found this channel.. Ive been missing Brad content and never knew he got back to videos
I know exactly how you feel!
Great video y'all!!
The vibe is right, finally!!
I appreciate the hard work from the editor!
🖤🖖🏻
Brad, have you thought about dehydrating some of your starter? That way if anything happens, you’d have the powder starter as backup instead of having to keep 2 jars.
Wouldn't the dehydration process kill some of the microorganisms and/or alter their ratios? Still a good idea! But maybe not the same result o;
I cook, my wife bakes. She's amazing at baking, and I am not. Funny to me that she is an artist, and baking takes precise measurements. I am a carpenter, and take precise measurements, but I cook very well, and don't measure anything while cooking. Brad inspires me, because he just launches in
Love that!
Love everything you do on your channel Brad!
Always looking forward to new content.
Don't be lame and get yourself a Lame!😂
Wait you're telling me Brad is on TH-cam and my feed JUST showed me that. Cmon now algorithm. Coincidentally, I was talking to a friend about making sourdough. Thankfully my phone is always listening!
If living in a surveillance state means I get to watch dudes like Brad then sign me up!
Also would love to see a Matty Matheson collab again
You said you're down for ideas, I've had one for a minute I think you'd like. I got this recipe for blueberry bread, Always wanted to incorporate rosemary in it, have it with like meats., Foie gras, cheeses? Charcuterie board sitch. I don't know the whole vision fully. But sounded like a delicious time.
Brad has a better backup solution for his starter then most small IT businesses
Anyone else get violent doughnut flashbacks lmao?!?!? Love Brad!
This is awesome! I am pulling two sourdough breads out of my oven in a few minutes!! Epic!
Love that Brad has Left Bon Appetit and gone independent. He and Claire was the main attraction but was so undervalued at that company.
Forgot Carla Lali Music, she's gone independent, some of the others, eh...
Marty Robbins... Brad, you and my dad are soul buds ❤
I wish Brad had Claire for the bread/baking episode :( It wouldve been an AMAZING Reunion and collab
Brad can you make a video on starter? I know you noted that article in the description but a video would be awesome!
make it with claire again
I was just talking about It's Alive the other day and wondering why I hadn't seen anything in ages, SO glad youtube got it's act together and recommended your channel just now!
“Siri set a timer” is the most commonly said phrase in my kitchen next to “ohhh baby”
Pause
For inspiration, I once ate kimchi pickled lime-wedges to put on.... HOTDOGS.
And it's the best condiment I ever had.
Escali is a great brand for wireleas digital scales. I have used mine in a home and commercial environment for 4 years and it still operates perfectly
Cool Clean Wourder
Always a good watch! Entertaining and educational
I've long been living off my own bread, and while I've tried and closely followed just about every recipe, I've found most extra steps to not really make a huge difference. Well, they do change the outcome, but in terms of me just making good bread to eat each morning, didn't feel like it was worth the effort of in n out of bowls, working it thrice, poofy baskets and whatever. I actually ended at just about the best yet laziest recipe, 2/3rds wholegrain rye, the rest a dinkel (I think you'd call it spelt?), 75% hydration, mix it all the dry stuff including salt, water in, get it combined, give it a nice lil knead, moist towel over it and literally forget it for 3 days bar making sure it doesn't dry out. It's such a funky, almost fruity bread, and while not as light and airy, it stays fresh for way longer than it'd ever take to eat even just laying around uncovered, only real effort is getting it all shaped nicely. Not sure if it does much, but I like giving it a little brush of salty water 15mins into the oven. If you've never tried something like it, I'd love to know what you think, Brad! Or fellow viewers, obiously. Great episode though, that pullman looked heavenly! cheers
Agreed though I haven't let it sit that long, next time I'll see what that tastes like. So tired of seeing all this crazy precision on TH-cam. So unnecessary!! And makes people intimidated
@@sourdoughsavant22I mean I can absolutely see why the extra steps and precision is taught, it's good information to know, it's where I started, but once you understand the "artisanal" technique and its effects, you can stray outside of it. But I do get how it can be intimidating to those less experienced/confident in their abilities, you need the confidence to make something disgusting to get somewhere. Anyhow, I'm sure if I went and did all the extra work, my bread will turn out slightly lighter, or somewhat more moist or whatever, but I don't need that to get my stomach full before heading out each morning. On the 3-day wait, I've found it just adds much more complex flavours, I'd describe it as having the character of blue goat's cheese and overripe pear. If you're going for the 2/3rds rye I suggested, you'll smell when it's ready, starts having quite an unpleasant odour of fermenting grain or fruit, like in the process of making whiskey or other spirits, if you've ever smelled that. Let me know how it went, and good luck!
Glad to find u again Bradders. 😊
Would love to see your take on Korean seasoning pastes like gochujang, doenjang, and ssamjang!
I missed you brad!!! I was wondering where you went cause there wasnt any its alive anymore. Glad I found you
Love the video Brad, I added a few of your knifes to our wedding registry and what do you know about few people bought them, can’t wait for them to show up! Keep up the good work
we need another bread episode with Claire!!!!
Hell yeah dude!! Starter is an awesome SCOBY. Love you very much
Brad is number 1. Thanks bud
My father who's a chef always told me.
Cook with your heart and bake using your head.
I agree Brad! Don't wing measurements (too hard) with baking and fermenting!
Brad always sets off Siri in our house setting his timers 😂
PERFECT TIMING!! *Little backstory - been healing chronic illness on a more natural path for 2.5 years now - and have had to make a heavy change in my diet.
Yet, I HAVE BEEN ABLE TO SAFELY INCORPORATE SOURDOUGH INTO MY DIET!! so... I'm learning and experiencing all this from scratch!
(Starters name is Vasilisa)
Lovely to learn more *and learn from a man I endear to witness the love of life through.
Blessed Be YOU Brad
Your love in the kitchen is infectious.
I'm right there with you brother, 3 years in myself.
Glad to hear you're getting some foods in there that work well for you, I know exactly how delightful that can feel.
One of the coolest cats in the chef/foodie game. 🤘🏻
Love your show so much. Have you every thought about making Green Chile French Fries? It's a staple here in southern Colorado and it's so damn good. I think you and your fans would enjoy the process. ❤
I prefer kneading in a bowl too! Easier cleanup and i can proof in the same bowl anyway, and I find yeah it kinda works better for my method. But you have a very highwalled small bowl, I like to use my widest bowl possible. You might benefit from a big wide and relatively shallow mixing bowl. Though I am a quarter turn and fold kneader 90% of the time.😮
Brad, thanks so much for this! I've been watching a lot of your previous work, specifically around alcoholic fermentation. Have you ever heard of a Korean beverage called makgeolli?
I'm a Brewer and someone presented me with what they called a "rice beer" in a can. When I went to pour it I was expecting some sort of American pilsner. Instead it was an opaque white rice drink, with notes of melon and yogurt. Definitely do some digging for yourself
He should totally try making rice beer!
It was delicious and I think it would do well here in the States
youtube.com/@baekusaeng?si=I_vOxAYJrl431FdQ
Baekusaeng's channel has been a great resource operating out of the heartland
HERE YOU ARE.....I was wondering where the face of Bon Appetit go. Glad you start your own channel Brad. Best of Luck!
😂😂😂 Brad finally got him that yeti sponsorship! Good for you dude!
I have an uncle named Brad. Sometimes we call him Uncle Bread. Great video :-)
Doing sourdough is just teasing us with the collab with a certain dessert person...
Hey Brad. Great to see you using the metric system. But you don't need to weigh your water. 750 grams of water is exactly 750ml of water. You just need to measure out 750ml in a measuring jug. That's one of the many beauties of the metric system.
"...you don't say 'two' or 'one'...ya just don't, mmkay??" 🤣 Classic!
Blow out before you go out 😂 put that on the merch!
I yelled at the TV when Brad didn't make a levain. His confidence in thr strength of his starter is powerful.
It’s so good to see you brad!
I Love❤Sourdough Bread😊
Sorry, but I wouldn't have let those loaves rest out of the oven, at least not until they were cool. My fondest memories of my mom were when she took a loaf of freshly baked bread, still almost steaming as she cut into it, slathering it with butter and handing it to me. 😍😍. That was back in the 70s. Miss you Mom... Good episode Brad, you teared me up.
If anything this just shows that Brad only really paid half attention when Brad and Claire made bread.
The less expected performance is probably due to the spring water and its mineral content. Minerals can act like salt which from what I understand is added to the bread to control the yeast or livening agent a bit. Maybe they have more effect one way or the other, just really don't know. Test the water.
@Ian the zoom at 4’45” - magnifique.
@Brad should do a Cashew Spread/Shmear (Blitzed raw cashews, jalapeños + jalapeño brine, miso, tamari, lemon juice) PERFECT on a bagel
Having a backup of sourdough starter backup on separate fridge is a good starter backup practice indeed. 😂
Brad I would absolutely love a cast iron care episode. How to reseason your cast iron, and how to properly care for it.
me and @castiron_kyle got you bud - th-cam.com/video/5AuxeH3XLvY/w-d-xo.html
Awesome video. I like the seasame seed trick. When are you going to get a mill and grind your own grains? It is soooo much less forging, I must say.
Make some Scrapple, plz. Also, a Pepperpot Soup would be nice!
Shoutout to the editor... great intro work.
Saves me every-time
the usage of the cisco on-hold music at 4:52 has me rolling
Our Brad is back 😂😂😂man I missed you Bro since that "show"
the old cisco hold music is killin' me lmao
i thought i was the only one who noticed the hold music
i love how high brad gets for these lol good man
The green tile is fkn me up son..💪🏾💪🏾🔥🔥
Brad… Bring back “It’s Alive”!!!
Bread Leone
Post B.A brad is the best brad
Here, here to seeds! Very fun video, thanks.
hey there guy! id love to see you make some of them there really ooey gooey fudgey brownies brother, sounds like a good time for everyone. who’s better than us?
The shoyu brush was eye opening! I've been trying some no-knead breads with varying success (ha!) so this was very interesting. Would anyone know if you can calculate how much bread dough it takes to produce a squared Pullman loaf without any overflow/compression? Curious about the 2-day's worth of rising not producing enough fermentation - because of the humidity? Anyway - fun times with Brad Leone!
24:40 A much easier and more reliable way to see if your bread is done, is to simply stick a thermometer in the middle of the bread and if it reads 99-100 degrees (C) it's done. The reason for this is that at 90 degrees the starch in the bread stops absorbing water, and at 100 degrees the water in the bread will begin to evaporate, meaning if it reaches over 100 degrees the bread will start to become too dry, and at lower degrees it will be too wet. This is also why you shouldn't cut the bread right away, because most of the steam will escape and your bread will become dry much faster.
10:00 If you don't put oil in the mix you will get a much better rise, as the gluten can't bind itself as well with the oil in it. If you like the taste of olive oil, add it after the bread is done like you do with a focaccia. You can even make garlic-oil, poke a few holes in the top of the bread, and pour it over. Or just make garlic butter and put it on top of the hot/toasted bread.
Love the channel, Brad. Keep being you!
I couldn't subscribe quicker! I've missed seeing you out on the web's brad!
I know you have made hot sauce before (you even used hibiscus which is novel) - still - uncharted creativity! Hot sauce is so variable - I’d love to see what else comes up. Love the show..
I own a hot dog cart! You should do a video on your favorite summer dogs, maybe throw in some relish or kraut recipes
I'm gonna have to try the garlic in the dough, maybe a full clove.
Who does your video editing? It's genius! (Love you too, Brad ;))
20:40 "That's kind of a weird sentence" LOL
I always knew there was something familiar to Brad but couldnt put my finger on it until now. He's a wet bandit young Daniel Stern 100%
18:24 It's the Starter thieves! Brad, get the bread sticks!