How to Make Sourdough Bread Like a Pro (advanced/intermediate)
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- เผยแพร่เมื่อ 30 พ.ค. 2024
- "No longer intimidated." Why I made a sourdough course that goes deeper than anything I've done on TH-cam: • The Only Sourdough Bre...
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SOURDOUGH COUNTRY LOAF
0:00 Intro
1:10 Sourdough Country Loaf
1:20 What is hydration
2:05 Best way to store bread
2:18 Ingredients
3:27 Schedule
3:35 Make the leaven
4:09 Make the dough
4:18 Water temperature (affect on fermentation)
5:04 Ever changing variables
5:55 Autolyse + “Fermentolyse”
7:55 Adding salt + more water (bassinage)
9:05 Slap and fold
10:12 Stretch and folds
11:07 When to end bulk fermentation?
11:54 Shaping
14:53 Cold proofing
16:05 Scoring
16:35 Baking with steam
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▶️ What is Gluten? • What is GLUTEN? Is it ...
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👉 *Unlock the secrets to making consistently great sourdough, no matter your level:* courses.truefood.tv/courses/make-great-sourdough
Will you be adding more classes on your paid courses? Like how to using discard for baking, making sourdough with different types of flour, and other sourdough receipes.
Friday night - Make the Levain: Mix together 25g starter, 100g flour, 100g water.
Saturday - Make the Dough: Mix above levain, 650g water, 750g bread flour, 250g whole wheat flour. Rest for 30 mins.
Autolyse (gives better texture & rise) - Incorporate 20g salt and 50g water into the dough by sprinkling it in batches, pinching after each incorporation. Use as much water as necessary to incorporate the salt. You may not require all the water.
Bulk Fermentation - Slap the dough on the counter, pull it back towards you and fold. Turn the dough and repeat process for 6 mins. Strengthens the dough. Place in a bowl, cover with a towel and rest for 30 mins.
Do 4 stretch and Folds (North/South/East/West). Rest for 30 mins. Do a windowpane test and if necessary, continue Stretch & Fold / Windowpane test. Place on the counter for the dough to rise. It is done when the dough forms a light skin and is giggly (gas is trapped inside)
Sprinkle a little flour on the counter and do a Tri-fold to preshape. Cover the dough with the bowl (bowl turned upside down) and let the dough rest on the counter for 20 mins.
Shape the dough into a boule or oval. Cover and rest for 15 mins. Lightly oil some cling film (can use shower cap) and cover the bowl, set on the counter for 1 hour and then place in the fridge overnight.
Place the dutch oven in the oven and switch oven on to preheat. Take the dough out of the fridge, transfer the dough on a sheet of parchment paper and score at a 45deg angle. Lift the parchment paper to transfer the dough into the hot dutch oven. Place the lid on top and place it on the center rack of the oven. Turn the temperature down to 425 F (220 C). And bake with the lid on for 40 minutes. Take the lid off and if you would like a bit more color on the crust, bake it for 5-15 more minutes with the lid off.
Cool the loaf for a minimum of 2 hours or overnight before slicing. Do not cut when hot.
Thank you!
Yeah, thank you!!
Omg thanks. I didn't even see a spot where she said the bake times so I had popped my bread in the oven and was trying to find it in this HUGE video. 🙏
Mum
Love u 💓
Sometimes I wonder how much any of this matters. I've made poor sourdoughs doing everything perfectly with the right temp and I've made perfect doughs doing everything rushed and "incorrectly".
This is very true.
Just stick to what works for you.
I think all of these videos about how to make perfect loaves are done in their consistent conditions. I have made so many loaves incorrectly that tasted fantastic. I’ve learned to just roll with it and get out the butter and honey.
I am so glad I found you. This video was so helpful! Finally I made the best 🍞 ever. 🎉
I think it has to do with a combined knowledge of science and heart.
So I cut this recipe perfectly in half. I only slap and fold for 3 minutes, but then I do 4 stretch and folds, 30 minutes apart. I've done this twice now and my loaves come out absolutely perfect.
I'm in Southern California near the coast and for me and my oven, I use a dutch oven inside preheated to 450 degrees F. I put the loaf on parchment, score pretty deeply in one cross cut, gently lifting the ear flap a bit with the lame. I lower the loaf in using the parchment, then carefully along the outside of the parchment put in 3 ice maker made ice cubes, then immediately put on the lid and bake for 20 minutes, covered. Then take off the lid and bake another 20 minutes at the same temperature.
I get the fullest, most beautiful oven spring and a perfectly toasted ear across the entire loaf. It's almost foolproof at this point.
I'm now confident enough to begin add-ins and maybe even play around with some more decorative scoring. I've been baking sourdough for about 3 years now, and this recipe and method has been the most foolproof and this video provides a great deal of information.
th-cam.com/video/GQ8UQRdIiT0/w-d-xo.html
In 2023, with the seemingly exponential growth of content being pumped out on various platforms, finding good content is a challenge. However, after watching a bit past 6:58 into your video, I can say that you are easily among my favorite content creators. Informative and easy to understand, no annoying transitions or distractingly loud music. Thank you!
EDIT: also genuinely hilarious, caught me off guard a couple times
Incredibly helpful and so exciting to see those beautiful loaves. I’m making some right now and normally I do it in a ditch oven but now I’m tempted to use my pizza stone with a bowl of water steam
I'm so glad you talked about baking the dough right out of the refrigerator. When I started baking sourdough I used to have this doubt but no video or article covered that I had to learn the hard way! Amazing video ❤️
I can’t believe how excited I was to see the result when you cut the bread at the end. Beautiful. Now I’m hungry 😋
I've been baking decent sourdough bread for about 2 months now. Your method doesn't seem to be too different than what I've been doing so far...I don't know what it is with it, but...following your recommendations, the bread is turning out just amazing! I am getting great oven spring and a huge ear each time! Thank you for making this video!
I'm so glad it's working for you!
I really love how traditional tasty sourdoughbread has spread again to all parts of the world
My pleasure!
@@TrueFoodTV When I sow your videos i was so excited. You are knowledgable I like very much your style. The hope you can bake and send me two of the sourdougj bread I live in Trinidad. I am going to try making rhem.
Hi Nicole, great video thanks! I have been baking sourdough at home for a couple of years. I am really interested in baking the best 80 to 100% wholemeal sourdough I can, so would love to see a demonstration from you making and explaining the pitfalls of wholemeal sourdough bread making at home. Again many thanks for your very helpful video.
Thanks for the video, I followed your recipe for a double loaf to the T, I bought a scale, and a Dutch oven, The rise of the loaf with baked was unbelievable and the crumb I think you said that was the gaps are a little holes in the bread was outstanding and using 25% whole wheat really made it taste better I am just so thankful for that we appreciate the money to send you a couple pictures but of course I don’t think I can do it from here thank you very much much.
Bravo, really well explained! Great content! My very first sourdough bread came out of the oven this morning. I used cast iron bread pan. It tastes and looks amazing 😆 Thank you!!!
I just discovered your channel and LOVE it. You have the perfect personality for this!
Bring on more sourdough and baking, please. LOVING the food info and tours.
FYI, a useful bit of info would be sourcing whole grains, esp. organic. Pleasant Hill is great, but only sells in bulk. I got my Komo from them (unfortunately before you and I were friends).
Thank you for this tutorial after 20 failed loaf attempts. I was able to bake 2 loafs of bread that came out almost perfect and my family enjoyed. Thank you.
Im with you... several thousand grams of flour later and I finally made two decent loafs. My only issue is I am not getting the rise out of the fridge cold fermenting. They certainly do not look fully proofed but smaller and denser. Any advice would be great.
About to bake my first successful whole grain loaves. I made some dense whole wheat loaves that needed higher hydration. Good, but little oven spring. Thought about it and this time I went with 250 grams each of whole wheat, white whole wheat, spelt and einkorn. They proofed up beautifully. Love the slap and fold. Thanks for the great video!
Thanks for this video! Really brilliant, helped me understand alot of terms and all the reasons for doing stuff in a certain order, especially the salt! Probably baked my best loafs do far following your video! So massive thanks!! 👏👍
Ive watched dozens of tutorials on making sourdough bread and Ive had some successes and just recently a big flop. Your video is so informative that now I know how to avoid some of the mistakes I’ve made. Baking is a science and you teach the science behind it. Thank you for going in depth without being boring. Snarky twin is hilarious!
Followed everything you said and my beautiful bread just came out of the oven! Perfect loaves! Thank you!
That was amaziiiiiiing!!!!!! 💖💖💖
Loved every minute of it! I learned so much thank you for this it was so fun and you're voice is so soothing I could listen to you for hours 🤗
Fantastic work!
You are so welcome!
I have been enjoying you home gardening videos to bread making videos ALOT! Thank you for all these high quality tutorials! 😍 Looking forward to more of your bread making series , especially the beginner version.
th-cam.com/video/GQ8UQRdIiT0/w-d-xo.html
Thank you so much for this recipe! I've been watching videos and trying for over a year and after watching yours I got it! THANK YOU SO MUCH💖
You were right! I substituted 40 percent of my very basic weat flour with whole grain eincorn flour. I use a glass caserole with a lid for the fermentation. The aroma of the unbaked bread was pretty sweet, and once it was in the oven- pure heaven! I didnt know what i was missing until now! I had to put the loaves in a bag to travel outside of town. The whole buss was smelling of baked goods! Everybody was turning their head to find the source! And the taste....pure heaven! I sliced it and then toasted it on a wooden stove, then we used it as a snack along side a tomato-chickpea salad...didn't make it to the main course, soo delicios! Thank you!
So glad to hear this!!! I know that gorgeous fragrant well -- well done!
@@TrueFoodTV Thank you! Your instructions are awsome ( and fun)! Day and the bread is jsut as awsome. My greatgrandmother used sunday to bake the bread for the whole week and they never ate fresh ones- they used the last one from the previous week. Its a big tradition that fell in favor of east. Still lives on and will continue to grow. Have a nice day!
Still looking forward to the beginner tutorial video on sourdough bread! :)
This video is complicated for beginners, there is no enjoyment of making this type of bread if we do it with all these measurements and temperatures, i don't think that people in the past used to make bread in this way.
(My personal opinion)
Note : I know my english is bad
I agree! I want to see the beginner video as well
th-cam.com/video/GQ8UQRdIiT0/w-d-xo.html
I made today this king (with seeds), and it was one of the most satisfying moments in my life. Actually, making the good bread is all about of set of crucial theoretical information (glutens, yeast, vapor effect etc.) And you explained those factors very well! 🤘🏼
This video is amazing. I've made a few loafs now with mixed results. Added your methods to my checklist in notes and the results were amazing. Thank you!
I've been making sourdough bread for 2 years now using tips I've gathered from a wide variety of videos. Your video is one of the most helpful I've found and your methods significantly added to my success. I never was able to score the dough without the blade dragging. Doing this on cold, proofed dough was excellent. Also, baking the proofed dough that rose in Dutch ovens right out of the fridge was perfect. I've been grinding whole grains in a VitaMix. It comes out a bit coarser than I'd like, but it's still pretty good. I was doing 40% whole grain with 80% hydration. Switching to 25% whole grain and 73% hydration resulted in a better rise. Would you consider increasing the percentage whole grain at all? I tried the spelt and einkorn flour as whole grains and it was a great taste. My baking temps were: 475F for 20 min covered, 450F for 15 min covered, and 450F for 8 min uncovered, which was great. Thank you for such informative videos.
VitaMix! I'm going to give that a try on my next bake. Thank you for the tip and happy baking
I am always amazed at how many different approaches exist to making sourdough bread. I always learn something new. I have never seen letting the bread rest in the banneton after shaping and then apply a final stitching technique. Thanks so much for sharing. I’m going to give this a try on my next bake!
You're right! There are so many styles/techniques out there. Hope the stitching works for you!
I finally figured it out. I wasn’t feeding my starter enough. I just made a beautiful loaf of sourdough bread complete with a gorgeous oven spring and a full crisp ear. 😁
Thank you again for all of your videos. 🥰
Great job!
I can't wait for more "how does it grow" videos ♡♡♡ I loved those videos, it helped me to grow a few successful plants that I got to harvest ◇◇◇
I would love to see your "beginner's video"-- on sourdough baking in a conventional oven. Any idea when you might get around to it?
I followed this recipe as best I could with a basic kitchen. Only fancy tool was a quarter inch baking steel. Underneath that was a cast-iron full of boiling water during the whole bake. Came out awesome!
I would like to see the beginners video without so much extra commentary.
@@Lemonarmpits th-cam.com/video/GQ8UQRdIiT0/w-d-xo.html
Scoring at the proper angle changed my bread so much. So simple but mattered so much!!
Fantastic video, thank you for the new recipe! I had been using a specific recipe for years, only playing with different wheat berries and seeds, but I didn’t know that I had been over proofing my bread with the summer heat! Thanks to your video, I was able to troubleshoot and change my methods. I tried this recipe and the loaves had a beautiful ear and wonderful structure and taste! I also watched your scoring video which helped a lot, especially with a new lame! Thank you for your tips!
This was a beautiful recipe. I made it. I used half for a batard and the other half for 4 baguettes. Very delicious.
Wow! Great tutorial! I learned a lot! I can tell with all your videos that you're truly excited and enthusiastic to tell the viewers about the topic
Thanks, Ezra!
Great videos, you make it look so easy and satisfying 😂 your tips and methods are gold, thank you for sharing your talent.
So wonderful. Your advice was spot on (I tested it). Also, your deliberation technique was so enjoyable. This video is absolutely the best I have seen on TH-cam. Love to see more backing ideas.
th-cam.com/video/GQ8UQRdIiT0/w-d-xo.html
I've been slapping and folding for awhile now and it really helps develope the gluten and reduces the stickiness more effectively.
Thank you for sharing Nicole XXX
After watching so many other sourdough tutorial videos and baking a ton of bricks, this one fills in a lot of gaps and answers looming questions. Definitely a skill that is mastered by few.
Nicole, you are an amazing teacher! Your video was so clear and concise. Thank you so much!
You make great vids thank you, I built me an earthen oven about a year ago and have baked normal dough and sour dough regularly, Ive learnt so much and am still learning. Kind regards from South Africa.
Sounds like you're making delicious bread. Cheers!
Hi Nicole , I did the bread with Kefir milk was great taste, by the way I hope you talk about kefir milk which also true food .
I can't wait to see the ancient grain video so excited 😄😄
Thank you for this, I’ve been watching your videos and after years of making sourdough , using your technique and tips help me certainly have a much better result! Thank you thank you!🙏
Wonderful! You're so welcome!
Wow! This was the first video of yours that I have watched and it was awesome! Your explanations were so clear, concise and super informative. Now it’s time to check out the rest of your channel. Thank you! Great job!
Awesome! Welcome! Hope you enjoy my channel.
Vow! Nicole :) Love to see sourdough from you :)
Great series and a compliment to your garden work. I do a batch of dough at beginning of week and then retard in the fridge, baking a new loaf each day. The change in each loaf through the week is really interesting - later ones are very tangy! Local (Spanish) bread is pretty bland so doing your own is a must. Sourdough is a mystery to the locals, but they love the end result! Keep up the great work and a robust throw and fold!!
That's such a cool idea, Matt! I never thought to do that. Would be a fun experiment. I remember from my time living in Spain (many, many years ago), that tasty bread just was not to be found (even in Madrid then!). Glad you've taken it into your hands. ;)
This is great and so much information I wish I knew earlier, your a great teacher, keep it up 😁
Just made two loaves, as instructed, and the outcome was unbelievable!!!! Beautiful look and incredible taste. Thanks so much.
Kelly, this was useful! Happy baking!
Your videos kept me sane in this pandemic.
Thank you Nicole 😊
I'm so glad! Hope you're holding up alright!
@@TrueFoodTV Yes😊
Exactly right on. Finally Scored. I always wanted to say that
Good point on salt 🧂 I had thought about it affecting the natural yeast fermentation
What a wonderful bread! Absolutely AMAZING!
So glad you enjoyed it!
Nailed it ! 👌
It is science of Sourdough. I'm so focus!
Hi Nicole, while watching your sour dough series only one thing came to my mind......You are 'Sour dough Doctor'.
So many intricacies and so many variables. Wow!. I have been cooking Indian dishes for many years now and by default we adjust to the variables as learnt from Mom. Still do😊. Always love watching your videos. Take care
That's such a lovely way to cook! Cheers!
Clearly tutorial my bread came out great with a good height, ear, blistering, good crumb and crust thank you
That's crazy! All your tutorials/videos are so educational and informative! I have enjoyed all the little things ( and big things) life offers because of your influence! Thank you Nicole!🥰
The secret behind the delicious baking is serving your hands.
I am so glad I discovered your channel! Part of my healing after a divorce has been bread baking and I really wanted to learn to make sourdough. My starter is almost ready! It is going to be a delicious New Year!
This cheers my heart. Happy baking!
This is the best recipe I have ever used thank you so much for also going in depth to the reasoning behind your methods!
Thank you, I've only made about 6 loaves in this wonderful hobby and with your help I got the best results so far. Maybe you are someone can answer this question. I followed the recipe to the tee but after I put the dough in the fridge I get almost no rise after 14 hrs. It is on the top shelf about 40 degrees. Thank you.
th-cam.com/video/GQ8UQRdIiT0/w-d-xo.html
Yas.... Finally! The "evil twin" is back 🤣
She's baaaaaaack
They do look a lot alike.
@@benjaminbrewer2569 Just a coinkydink.
How to make starter
Such a great video! Love how you explain all the details. ❤️
Holy cow! This is the best bread baking video I have ever seen. It answers so many questions and makes me feel confidant that I can make really good bread. I was making 'meh' bread before. It was good but this is going to be great!
So glad it was helpful! I answer even more questions, and go even deeper, in my course, How to Make Great Sourdough Bread: courses.truefood.tv/
I'd love to see that chocolate sourdough starter video u were talking about😉
I've made Foodgeek's chocolate sourdough bread and it's to die for.
sourdough mania from anita šumer..great book
Such superb directions, and a delicious recipe! I highly recommend this video and the recipe that goes along with it!
Hi Nicole, first time on your page and I loved it! I wish I could attach my Sourdough bread I baked yesterday, for you to see it. Aside from the ingredients you listed, I added 1 tsp dry malt powder and 1 tbsp sugar cane molasses and it tasted amazing. I left it in the fridge overnight, as you had mentioned and indeed the flavour is fantastic. Greetings from Puerto Rico.
Hello, Frank! I'm so glad the recipe/formula worked for you! I sometimes add malt powder too. Enjoy that delicious bread!
I’ll be back for the beginner video 😬☺️
I gotcha, Taylor! It'll be much more straightforward ;)
Me too.
It's finally here - my NEW beginners course (also includes e-book): courses.truefood.tv/courses/make-great-sourdough
This is a great video but would be SOOOOOOO helpful to see the instructions written out too :-)
me too
th-cam.com/video/GQ8UQRdIiT0/w-d-xo.html
What a wonderful presentation thank you from someone who had their own Bakery many years ago in Salisbury New Brunswick Canada
Thank you so much, Brian, and also for supporting our work as a TFTV member!!!!!
Omg you're explaining things I have wanted to be explained better in lots of other videos I've watched. Thank you.
Did I miss something? I have been baking sourdough for years, but I’d love to try this method. You said bake in conventional oven at 285F for 20 min with steam, then ??? Remove water (steam) and cook for HOW LONG ( I assume another 20 min???) at what temp??? Same 285F or lower? If it’s in the video, and I missed it, sorry...
No, it's: 485 F for 20-25 min, then remove steam tray and lower to 430 F for another 15-20 min until it's as brown as you like. I will go into these steps in detail in my sourdough beginner's video.
@@TrueFoodTV Beautiful, thanks. True class among TH-camrs- beautiful, informative, funny video, that one viewer (me) wants more info on, and you reply and answer my question. Keep it up!
@@TrueFoodTV At 15:50 you said you dial the temperature down from 250 C to 150 C as soon as you place the bread in the oven. I'm a bit confused at how drastic this is. Is it because your Rofco oven retains the heat so well that it's the best way to get a fast reduction in heat? I would really like to know what the temperatures is when you remove the steam. Do you put it back up to 220 C for the remaining dry bake?
@@Puckerization I also confused. "485 F for 20-25 min, then remove steam tray and lower to 430 F for another 15-20 min" seems to be the answer. Final part of baking is not clear to me.
*See my NEW beginners course: **courses.truefood.tv/courses/make-great-sourdough* 😉
Just need an outdoor wood oven now for summer pizza and bread..and cooking options if there’s no electricity
TRUE! Outdoor pizza oven would rock!
Watch Townsends on TH-cam. He shows you how to make an earthen-oven. I’m guessing that is what you’re calling a pizza oven.
Such a great video! Thank you so much for putting this together. Baking today. :)
I've watched so many of these "how-to "videos. I'm glad I clicked on yours now! So informative! Thank You!
So glad it was helpful!
I would love to have different types of wheat available here.... well, I guess I will just have to use the 30 types of native corn I may grow, and invent something of a weird sourdough corn bread!
Oh man, sign me up for sourdough corn bread!!
FANTASTIC! I grind my own flour from einkorn wheat berries too! Are those cloth inserts in your breast pans/baskets?
The bannetons / proofing baskets have linen liners. I lightly flour them and find they're quite easy to work with in terms of getting the dough out. They came with the liners. (Yay for a fellow einkorn lover!)
Thanks a lot for the lovely extended explanation ❤
Hats off to you, for explaining in detail, i have never seen such video, that makes you understand in depth.Thank you so much.
I'm new to sourdough starter and last night I thought adding a bit of honey would be a good thing and I think I killed it. No bubbles this morning :-(. discarded it...started a new one again.
be kind watch this video helps you make starter from the first step
How To Make Sourdough Bread Masterclass by Patrick Ryan
@@88NiceGuyLondon88 I will! Thank you!
Did you see my video on making a sourdough starter with grapes?
@@TrueFoodTV wait what??
Gotta go search for it 🍇
It would be awesome if there was a link to a printable recipe.
Check out "bread calculator" by Foodgeek!
Omg do you even know how many 999999999s I’ve been seeing these past 2 days 😱😱😱insane
👉 *It's in my beginners course, now live: **courses.truefood.tv/courses/make-great-sourdough*
Seriously.....the best video of sourdough baking I've seen so far, and I¨'ve seen a lot....thank you....Thomas, Denmark
Thank YOU, Thomas! So happy you found it useful.
Excellent crumb structure! Air holes are big and evenly distributed. You are a master!
I would love a text recipe so I can read as I bake. I'm recovering from a concussion and watching screens is difficult. Thank you!
👉 Yes, this is included in my beginners course, now live: courses.truefood.tv/courses/make-great-sourdough
My mom never makes bread on a rainy day because is doesn’t rise as well.
Thanks a lot ❤. That slaps and folds reminds me the way Yemeni grandmothers knead the dough only they do it inside the bowl and it's probably easier and less messy, always listen to granny . Years of expertise 😅
I love that! Yes, always listen to granny!
Well I think 🤔 this video is the best I have seen over the other 5 today thanks
Your voice so lovely❤❤
I will pay you $20 for a loaf! I need to try it 🤤
Aw, if you were my neighbor, you'd get it for free. I'm always giving bread away! ;)
@@TrueFoodTV I also live in South Jersey...do you ship 😬😆
th-cam.com/video/GQ8UQRdIiT0/w-d-xo.html
@@TrueFoodTV I live in Brigantine…we’re practically neighbors!
Great presentation! All very thoroughly explained! Thank you
Glad it was helpful!
This is so well done! Thank you. Making the bread as we speak.
sorry, I'm just a guy with an oven and a spatula. this lady coming out with the special bread oven and the bamboo grain mill, leaving me like wtf am I watching?
Yes, she has the high-end stuff. Those ovens are backordered forever, so we simple people are safe!
The kneading technique and the late addition of salt and water are useable by anyone with a bowl and oven.
The results are wonderful and can be pretty much achieved with a pizza stone and some ice cubes in a metal pan in the bottom of the conventional oven. A dutch oven works really well also for the first half of the bake.
I think Ive watched just aobut every sourdough video on TH-cam, biut this one was a refreshing change. Other than me suffering oven and kitchen envy throughout, it was straightforward, engaging, and informative. I love the evil twin sister. Nothign new for me here after years of making sourdough, but this just brings me back to some basics and the joy of this mysterious journey called sourdough. Well done.
Paul, such a lovely comment. Thank you!
I like the reservation of 50g of water and salt for later (Fermentolyse). I just mix the salt into the water before adding and mashing it in. The slightly less sticky dough to start is also easier to handle for most people.
This is the most thorough explanation I’ve heard/seen. Thank you.
This channel is amazing. You truly are a Pro! content and quality is virtually unmatched on TH-cam. Keep it up.
My mother add fresh garlic past to the Soudough 😋it worth the try 👌🏻
Great video! I look forward to the video on how you evenly distribute Olives, etc. Thank you